Leek tart is a savory dish that combines the delicate flavors of leeks with a rich and hearty meat filling. This recipe yields a delicious tart that serves six people, making it perfect for a family meal or gathering. The leeks are sliced and sautéed to bring out their natural sweetness, while the combination of minced veal or lamb and lean pork creates a flavorful meat mixture. The tart is then assembled with a layer of pastry, followed by the meat filling and topped with the sautéed leeks. A lattice pattern of pastry strips adds an attractive touch, and the tart is baked until the filling is golden brown. Serve this leek tart hot for a satisfying and comforting meal.
INGREDIENTS:
- 6 large leeks, white part only
- 100g/4oz raw ham, diced
- 200g/7oz veal or lamb, minced
- 200g/7oz lean pork, minced
- 200ml/7fl oz olive oil
- 100ml/3½fl oz dry red wine
- Pinch of saffron threads, soaked in 2 tablespoons boiling water
- Pinch of grated nutmeg
- 300g/11oz olive oil shortcrust pastry or other shortcrust pastry
- 25g/1oz Parmesan cheese, freshly grated
- Salt and freshly ground black pepper
PREPARATIONS:
- Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 20cm/8in pie dish.
- Cut the leeks lengthways into 5cm/2in strips, then soak them in cold water for 5 minutes. Drain the leeks after soaking.
- In a frying pan, heat half of the olive oil and brown the diced ham and minced meat. Add the red wine, saffron and its soaking liquid, grated nutmeg, salt, and black pepper. Cook for another 2 minutes, stirring, until the wine has evaporated.
- In a separate saucepan, sweat the leeks in the remaining olive oil for 3 minutes. Season with salt.
- Line the pie dish with three-quarters of the pastry. Pour the meat mixture into the tart shell and spread it evenly. Arrange the sautéed leeks on top of the meat and sprinkle with grated Parmesan cheese.
- Cut the remaining pastry into strips and arrange them in a lattice pattern over the top of the pie.
- Bake the leek tart in the preheated oven for approximately 40 minutes or until the top of the filling is golden brown.
- Remove the tart from the oven and serve it hot.
YIELD:
- Serves 6
SPECIAL INSTRUCTIONS:
- Grease the pie dish to prevent sticking and ease removal of the tart.
- Soaking the leeks in cold water helps to remove any dirt or grit trapped between the layers. Make sure to drain them thoroughly after soaking.
- Browning the diced ham and minced meat adds flavor and helps to develop a rich filling for the tart.
- Soak the saffron threads in boiling water to release their vibrant color and flavor.
- Season the leeks with salt to enhance their taste.
- Use olive oil shortcrust pastry or any other shortcrust pastry of your choice.
- Creating a lattice pattern with the pastry strips adds a visually appealing touch to the tart.
TIPS:
- Serve the leek tart as a main course accompanied by a fresh green salad or roasted vegetables.
- You can customize the meat filling by using other minced meats or adding herbs and spices according to your taste preferences.
- Ensure the leeks are well-cooked and tender before assembling the tart.
- Consider adding other ingredients such as caramelized onions, mushrooms, or grated cheese to enhance the flavor profile of the tart.
- Enjoy the leek tart hot, as it is best when the pastry is crisp and the filling is warm and flavorful.
Leek tart is a delicious savory dish that combines the delicate flavors of leeks with a flavorful meat filling. This recipe provides a step-by-step guide to create a hearty and satisfying tart that serves six people. The leeks are sautéed and combined with a mixture of diced ham, minced veal or lamb, and lean pork, resulting in a rich and savory filling. The tart is assembled with a pastry shell, filled with the meat mixture, and topped with the sautéed leeks. Baking the tart until golden brown creates a crisp and flaky crust. Serve the leek tart hot and savor the delightful combination of flavors. It’s a perfect choice for a comforting and delicious meal that will impress your guests or family.
