1/10/2024 0 Comments Leek tart recipeIt’s an important step so don’t skip the resting stage! Butter a 25cm (10 in) tart pan and set it aside. Wrap the savory tart dough in plastic wrap and place it in the fridge for 45 min. When the dough mostly sticks together, gently press it into a smooth ball. Add the rest of the water, and more if necessary (1 tsp at a time), and stir again until there is no more flour left in the mixing bowl. Add most of the water and stir with your fingertips, trying to gather all the flour left in the mixing bowl. It might take up to 5 min to get this result. Add the cubed butter and lard and rub them in lightly with your fingertips until the mixture resembles big, mostly even, breadcrumbs. Place the flour in a mixing bowl and whisk in the salt. ↬ If you are short on time, skip the tart dough altogether and use a ready-to-bake pie crust! There is no shame in it, everyone does it! You should see the French supermarket aisles dedicated to ready-to-bake pie crusts, puff pastry, filo pastry, pizza crusts, etc… However, remember to take it out of the fridge to bring it to room temperature before it’s time to roll it out because it will be rock solid. Store it in the fridge tightly covered with plastic wrap for up to 3 days. ↬ You could also make the savory tart dough in advance. You can keep the filling in the fridge for up to 2 days. Cover with plastic wrap, pressing it directly on the surface of the filling (to avoid skin forming on top) and put the lid on. Once it has cooled down to room temperature, scrape the leek and bechamel sauce mixture into an airtight container. ↬ Make your life easier by preparing the filling in advance. If you are going to serve this leek tart for brunch or some such, don’t wake up at dawn. All these steps are easy to follow but they take time. You have to make the tart dough, chill it, make the filling, roll out the dough, let it chill again, blind bake the tart crust and then bake the leek tart with the filling spread in the tart shell. I’m not going to lie, making a leek tart from scratch is not a quick improvised dinner kind of deal. Sure it takes a bit more time to make bechamel sauce than quiche batter but it tastes so good! You’ll be licking your pan and wooden spoon. It’s creamy instead of eggy and the cheese combines with the sauce much more beautifully. I’ve honestly converted every person who has tasted this leek tart. Here’s my answer to disgusting leek quiches, a deliciously creamy leek tart made with bechamel sauce as a binder. I got it out on my system, so thanks for indulging me. Everyone seems to looooove quiches, here’s a salmon quiche, what about an asparagus one, what would brunch be without a quiche, blablabla… But I know someone out there must loathe that eggy texture as much as me! Anyway, I’m done with my rant. I’ll say it’s on me for never working up the courage to tell her I found the flabby eggy jiggly texture absolutely revolting. I also hate flans-based desserts and every summer I had to sit there and eat my grandma’s cherry clafoutis and pretend I was enjoying it. God forbid any ingredient of the filling releases water and make the savory custard of the quiche split and the texture even weirder. I hate the texture of eggs and cream baked together to act as a binder for whatever the filling ingredients of the quiche are. Controversial opinion ahead: I freaking hate quiches. If you’re looking for a quiche recipe, this is not the recipe for you because this leek tart is simply not a quiche.
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