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Posts Tagged ‘savoury tart’

I love the infectious excitement that spring brings to so many people.  Clearly, it’s hit me since that’s what I’ve been blogging about non-stop for the last month.  It’s wonderful when something as simple as seeing my first daffodil flower can completely change my day, as it did today. It’s the fresh start, the fresh air, the fresh greens sprouting from the ground that put me in this mood. I’m planning a little adventure.

Today I made this leek and parsley tart.  I’m sure many will notice that leeks are a very, very common ingredient in the things I make – and it’s simply because I love them and they are toujours in our fridge – a staple. That means they often make an appearance, and I have never been disappointed, except when I open the door to find they have in fact already been used.

It’s funny how in different grocery store settings, people have completely different reactions to my purchases. When I am not able to make it to Kensington or the market, I usually frequent the local No Frills not far from our place. There, my tendency towards filling our cart with leeks and general vegetables and fruit always gets me into conversations with elderly women who are in awe that I like leeks and so many vegetables. I’m a little disappointed by their lack of faith in my generation to cook real food, but also happy to see I’m not the only one that thinks we’ve got a lot of work to do to improve our eating habits.

Ingredients – 8 servings

-2-3 leeks, white and light green parts only, washed and sliced
-3 Tbsp chopped fresh parsley
-2 Tbsp butter
-4 large eggs
-1/2 cup sour cream
-1/2 tsp salt
-1/4 tsp ground nutmeg
-pinch salt
-1/2 cup grated cheddar or gruyère
-1 quantity savoury shortcrust pastry

Directions

Prepare the shortcrust pastry at least 1 hours in advance (I like to try to remember to do this the night before, but we all know that’s not always realistic).

Wash and slice the leeks, and then heat a frying pan over medium heat.  Melt the butter, and add the leeks when the butter is bubbly.  Gently sauté the leeks, reducing the heat to low, for 10-15 minutes, until they are nicely softened but try not to brown them too much.

In a bowl, crack the eggs and add the sour cream.  Whisk together until smooth, then add the chopped and washed parsley, the nutmeg, salt, and pepper.

Roll out the dough. I like to do this between two sheets of wax paper as it makes transferring it to a baking dish really easy. Grease the baking dish with butter before putting the crust in, and then pierce the crust with a fork several times before adding the filling in order to relieve air bubbles that form during cooking.

Scatter 1/2 of the cooked leeks onto the crust, and mix the rest into the egg mixture. Pour the egg mixture over the leeks, and spread it evenly with the back of a spoon.  Then sprinkle the grated cheese over top.

Bake in oven at 375F for 25 (or so) minutes, or until the filling is set and the top is golden.

I love to eat savoury tarts witha simple salad, and it definitely works well here.  Bon appétit!

-Sitelle

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