![]() The filling should be set and the leeks lightly golden. Pour the filling over the blind-baked pastry and place back in the oven for 25 to 35 minutes.Mix in the pre-cooked Leeks/Onion, then stir in the grated Gruyere. In a separate bowl, whisk together the Eggs, Cream and Spices.Add the Leeks, Onion and Garlic and cook for 5 to 10 minutes, or until soft. Heat up a non-stick pan and melt the Butter.Make sure you use all parts of the Leeks (except the base) - both the white and green parts. Wash and chop/slice the Leeks and Onion.This tart will feed 6 to 10 people, depending on if it is served as an entree, side or main.Īgain, making the filling comes in two steps: pre-cooking the veggies then mixing it with the rest of the filling ingredients. I use a 35cm / 14 inch long Rectangular Tart Pan, but you can absolutely use a round one instead. Rest again in the fridge for 1 hour, or in the freezer for 15 to 20 minutes before blind baking in an oven preheated on 180'C/350'F.įor more details on how to make this savoury pastry, including lots of tips and tips, read my article on Savory Shortcrust Pastry! Place in the fridge to rest for at least 30 minutes to 1 hour before lining in the tart pan.Place a second sheet of paper over it and roll the pastry into the desire shape. Assemble into a ball and slightly flatten it with your hands. Transfer over a lightly floured sheet of baking paper.You may need a little less or more water. Blend between each addition and stop as soon as the dough starts to come together. Gradually add the cold water, a little bit at the time.Blend until fully combined - you shouldn't see any large lumps of butter anymore. Cut the Butter into small cubes and add them to the flour.Place the Flour and Salt in the bowl of your food processor.But you can absolutely make it by hands as well! Like always, I make my shortcrust pastry in the Food Processor as it is much quicker - and less messy. I often add Cumin Powder, Cumin Seeds, Dried Herbs or even Garlic Powder to my shortcrust pastries. ![]() You can also add other spices if you want. Butter: unsalted and very cold, cut into small cubes.Salt: just a pinch is enough to flavour the pastry!.Plain / All-Purpose Flour: preferably sifted to avoid any lumps.You will only need 4 ingredients to make this basic savory pastry ( scroll down to recipe card below for all quantities): It is super flakey and buttery, and will perfectly hold a liquid filling like a quiche custard. It is basically the only one I use to make both savory tarts and quiche. When it comes to a savoury tart pastry, I always just go back to basics with this simple shortcrust. This recipe is made mainly from Leeks, with the addition of Gruyere Cheese and a small Brown Onion. ![]() You will find many different version of this tart, depending on the French and Belgian regions that make it. This savoury tart does resemble a Leek Quiche, but although this recipe contains Eggs and Cream ( the basic Quiche Ingredients), the filling is mainly made from the vegetables and not a custard like a quiche. Often simply called a " Flamiche", the full name of this dish includes " Poireaux" which simply means " Leeks" in French. This dish originates from the North of France / Belgium. A ' Flamiche aux Poireaux" is the traditional French name given to this savory tart. ![]()
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