Tutorial for the BEST LEEK TART

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by making the pastry by rubbing together 200 grams of plain flour with 100 grams of cold butter and a pinch of salt until the texture resembles breadcrumbs.

Add ice cold water, one tablespoon at a time, mixing with a knife until the mixture starts to come together.

Form the mixture into a ball and chill for 20 minutes or roll it out immediately if it's not too warm.

Roll the pastry out on a floured surface to about 28 centimeters in diameter and 3-4 millimeters thick.

Dust the base of a 25-centimeter loose bottom fluted tart tin with flour to prevent sticking.

Lift the pastry over the rolling pin and lay it over the tart tin, pressing it into the corners and patching any holes.

Trim the excess pastry from the edges and prick the base with a fork, then chill for at least 30 minutes.

Trim 1.25 kilograms of leeks, removing the green tops and slicing them lengthwise without cutting through the root.

Rinse the leeks under cold water to remove dirt, then slice into 1-centimeter pieces.

Melt 75 grams of butter in a pan and add the leeks, allowing them to sweat uncovered on low to medium heat for about 25 minutes, stirring occasionally.

Beat together 2 large eggs with 300 grams of crème fraîche and a few gratings of nutmeg, seasoning as desired.

Combine the leeks with the egg mixture to make the filling.

Blind bake the chilled pastry case lined with baking parchment and filled with baking beans for 10 minutes in a preheated oven at 200 degrees Celsius.

Remove the parchment and beans, then return the pastry to the oven for an additional 5 minutes.

Reduce the oven temperature to 190 degrees Celsius, then add the leek mixture to the pastry case and level it off.

Bake for 25 to 30 minutes until the tart is nicely browned and set.

Remove from the oven and let cool for a few minutes before removing from the tin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens