The leek tart is a nice way to accommodate this tasty vegetable.
If you've ever wondered what to do with leeks besides putting them in a soup or stew, this recipe is for you.
I got the idea to share this recipe with you by watching a famous cooking show. So I had to reproduce it and offer the recipe to you.
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How to make this tart delicious?
You are going to make a crumble with grated pecorino romano and thyme. This way you will have a tasty and crumbly pie crust.
To make the leeks pleasant to eat while giving them a slightly different taste, you will burn them in your oven or better on a barbecue.
And to bring a little more delicacy, I propose you to make a velouté with the green parts of the leeks.
Can I bring other fancy ideas?
Of course, don't forget that this is your recipe from the moment you make it.
And to give you ideas, you can associate it with it:
- white pudding on a crumbled base,
- a few thin slices of salmon,
- leftover roast chicken,
- chorizo,
- pancetta,
- a little green apple,
- feta cheese cubes,
- scallops,
- some pieces of roasted hazelnuts
- etc…
You see the range of possibilities that this vegetable offers you is immense? Even the black or white truffle goes well with it.
How to add a more herbaceous taste?
The leek goes very well with the Livèche (Levisticum officinale) or Ache de montagnes. But coriander, basil, chives, thyme or rosemary will also form a perfect match.
The leek is powerful in aroma but it has the advantage of matching easily with herbs, even some spices. I therefore advise you to try it and especially to tell me if you find a crazy agreement!
And when should I serve it?
Then you can serve this pie as a main course. It is a complete dish as is if you are on a flexitarian or vegetarian diet. Of course you can also serve it as an accompaniment to your meat.
But you can imagine it as a starter. And even for a festive starter by serving it with pan-fried scallops or oysters.
📖 Recipe
Leek tart revisited
The leek pie, a nice way to accommodate this tasty vegetable.
If you've ever wondered what to do with leeks besides putting them in a soup or stew, this recipe is for you.
I got the idea to share this recipe with you by watching a famous cooking show. So I had the idea to recreate it and offer it to you.
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4 peoples 1x
- Category: Vegie
- Method: Oven
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 4 leeks
- 1 onion
- 10 cl of sour cream
- 150 g flour
- 50 g pecorino romano
- 100g salted butter
Instructions
- Preheat your oven to 210°C
- Wash the leeks
- Cut them where they turn green.
- Put the whites on a baking sheet, put them in your hot oven.
- They are ready when the outer part of the leeks has blackened.
- Take them out and wrap them in aluminum foil.
- Thinly slice the green leeks and the onion.
- In a saucepan add the green leeks, onion, cream, season and cook over very low heat for 20 minutes.
- Then mix the velouté strongly and pass it through a fine strainer. Keep it warm.
- Mix with your fingers the flour, the pecorino and the soft butter that you have previously cut into cubes.
- Spreads the crumble in circle cookie cutter to a thickness of 3 millimeters.
- Cook them at 356°F (180°C) for 10 minutes
- After removing the burnt part of the leeks, cut them into sections .8 inches high and place the sections in a cookie cutter. Then place it on the crumble.
- Serve with a bit of velouté at the bottom of your plate and a few dots on the leek sections.
Notes
- Spread the crumble as thinly as possible to avoid having a big cookie on your plate.
- You can burn your leeks on the barbecue.
- Do not hesitate to associate the leek with it:
-
- white pudding on the crumble base,
- a few thin slices of salmon,
- leftover roast chicken,
- chorizo,
- pancetta,
- a little green apple,
- feta cheese cubes,
- scallops,
- some pieces of roasted hazelnuts
- the Livèche or Ache de montagnes,
- coriander,
- basil,
- chives,
- thyme,
- rosemary
Keywords: Leek, crumble, tart, velouté, vegetarian
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