Leek tart recipe1/17/2024 ![]() Wrap in cling film and chill in the fridge for 30 minutes. Now add 1 tbsp of water and knead until you have a ball of dough. Rub the butter into the flour with your fingers until it resembles crumbs. Step 1 To make the pastry, place the flour and salt into a large bowl and add the butter cubes.Anyone who says that it is runny, it is due to substituting half and half or milk for the whipping cream. I wish I had added cheese as suggested by other reviewers. I made it in a precooked pie shell and it was tasty. Making it again tonight with the addition of some goat cheese and roasted beets. Loved this recipe! I used a Pillsbury pie crust, and I added a head of roasted garlic to the leek & chard mixture before combining it with the egg mixture and my husband & I ate almost the whole thing in one sitting. If you can find Danish Creamery butter in your local grocery store, you should definitely consider buying it for this. Turned out splendidly! I used russet potatoes. Now please excuse me while I go wake up my husband from his food coma :) Don't try to be cute the first time out-follow the recipe. I substituted 1T fresh thyme for the dried, but other than that followed the recipe to the letter. Want to make this dish again with spinach, and meatless.Īmazing. just removed them from the leaves, chopped them small and braised them first to get them tender, before adding the leaves. Didn't have leeks, so used shallots, and regular onion. Reduced the heavy cream by half and subbed with half & half and whole milk. I had purchased a roasted chicken so added about 2 cups chopped plus I added a small amt. I made a few modifications but think the recipe stands on its own as written. :) it would probably have tasted fine cheeseless but since this was my first time making it I didn't want a revolt! ) The beauty of 2 pies though is I grated a little fresh cheddar on top of kids and sprinkled a little leftover feta on top of ours. ) I also want to use 2 bundles of chard next time since they cook down to nothing. The Chard and leeks were delicious right out of the pan. (Most quiche like recipes always have too much already.) I ended up filling 2 shells about 60% so next time I'll up it another egg or two. I added a 1/4 extra milk and added an extra egg so I could maybe eek out 2 pies. ![]() I also used almond milk instead of cream. I used Wholly Wholesome organic whole wheat pie shells from Whole foods. Love! I used buttered pastry as the crust and added 3/4c shredded parmesean. Dressed it up with cheese on the bottom and fresh parmesan on top which gives it a melt-in-your mouth texture added heat (chili flakes, curry, and cumin) and substituted whipping cream with half and half. I've made this tart a zillion times and everybody loves it. (Leftovers reheat well for a fast and nourishing breakfast.) Always good and I often make without a crust for a lower calorie breakfast. Made many times with fresh Swiss chard/kale from my garden. I have made it with pie dough and puf pastry, both work. it tastes like creamed chard in tart form. Will consider small amount of Gruyere at base, and dusting of Parmesan for top, per other reviews. Subbed fresh spinach and 1 T fresh thyme. Chard from my garden and leeks from the farmers' market. ![]() I made it as a quiche, with the gruyere on the base and Parmesan on top, as mentioned by others. otherwise the bottom does get soggy (at least it does for me). ![]() Great, except blind bake the crust first. ![]()
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