Let Leek evaporate openly
Wet Leek dilutes the cast and distils the crust. Allow to cool briefly after steaming without a lid.
Inspired by French Recipe
Leek and Cheese Tart
The dough is pre-baked and the Leek is thoroughly dewatered. Thus, the tart remains crispy below, while the cheese casting is creamy.
Total time
1 hr 45 min
Calories
475 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Leek cheese tart with crispy shortcrust pastry base
Leek contains a lot of water and has to be steamed softly before filling it. After that, let it evaporate briefly so that the filling does not soak the crust. Blind baking stabilizes the dough additionally. The tart is finished when the edge of the cast is hardened and the middle is only slightly shaken.
Vegetarian Dinners
Dinner
Autumn Recipes
Vegetables
Recipe
Leek and Cheese Tart
A crisp shortcrust pastry base holds a juicy filling of slowly cooked leek, Alpine cheese, eggs and cream.
Ingredients
8 servings
Method
-
1
shortcrust pastry manufacture
Mix flour, butter and salt quickly into fine crumbs. Add the egg and mix briefly to a dough. Add a tablespoon of water if necessary.
-
2
Cool dough
Flatten the dough, cover it and chill for 20 minutes. Grease a tart tin about 28 cm in diameter.
-
3
Leek stewing
Leek Cut lengthwise, wash thoroughly and cut into rings. In butter, fry for 10 to 12 minutes and leave to steam dry openly.
-
4
crust blind cheek
Roll out the dough, dress and sting shape with it. Bake for 15 minutes with baking paper and weights at 190 °C, remove weights and bake for another 5 minutes.
-
5
Use filling
whisk the eggs, cream, milk, nutmeg, salt and pepper. Spread Leek and 130 g cheese on the crust, pour over and spread over remaining cheese.
-
6
Bake tart ready
Bake tart at 180 °C for another 28 to 32 minutes. Leave to rest for 10 minutes before cutting.
Kitchen know-how
Tips for Leek and Cheese Tart
Do not stretch the dough edge
Put the dough loosely into the shape and press it only on. shortcrust pastry shrinks more when baking blinds.
Variations
How to adapt this recipe
Sauté 120 g bacon cubes, stew the Leek in exuberant fat and reduce salt and cheese slightly.
Replace 80 g Alpine cheese with crumbled goat cheese and add a teaspoon Thyme leaves.
Nutrition per serving
475kcal
31.0 gCarbohydrates
15.0 gProtein
33.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Leek and Cheese Tart
Usually the Leek was too wet or the crust was not sufficiently pre-baked. Also a still hot filling can soften shortcrust pastry.
Yes. An unsweetened piece of cake or quicheted dough saves time. You should also bake this one according to the package.
At the edge it is fixed, in the middle it may still tremble slightly while moving the shape. At rest it attracts completely.
Heat the pieces in the oven at 170 °C for about 10 to 12 minutes. Thus, the crust remains crisper than in the microwave.
Keep cooking