Leek Tart with Winter Salad
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the tart:
- 100 g butter, cold
- 150 grams flour
- 0.25 teaspoon ¼ salt
- 1 egg yolk size M
- 750 g leek
- 50 g tomato (s), dried
- 6 stalks thyme
- pepper
- nutmeg
- 2 egg (s), size M
- 100 ml whipped cream
- 100 ml milk
For the salad:
- 1 small radicchio
- 120 g lamb`s lettuce
- 3 tablespoon pumpkin seeds
- 3 tablespoon red wine vinegar
- salt
- pepper
- 1 teaspoon sugar
- 3 tablespoon oil, neutral
- 2 tablespoon pumpkin seed oil
- 2 small apples, e.g., Elstar
Print Recipe
Pin Recipe Instructions
- 1. Cut the butter into small pieces for the dough.
- 2. Rub flour, 80 g butter and ¼ teaspoon salt with your hands to a crumbly mass.
- 3. Whisk egg yolks and 3 tablespoons of ice-cold water, add and knead briefly to form a smooth dough. Chill for 1 hour in a tightly sealable jar.
- 4. Clean and wash the leeks thoroughly. Cut the white and light green into fine rings. Finely dice tomatoes. Pluck the thyme leaves.
- 5. Steam the leeks, tomatoes and thyme in a pan in 20 g melted butter for 5 minutes. Season with salt, pepper and freshly grated nutmeg.
- 6. Whisk eggs with cream and milk. Season with a little salt, pepper and freshly grated nutmeg. Preheat the oven to 200 degrees (convection 180 degrees).
- 7. Roll out the dough on a floured work surface, 28 cm in diameter.
- 8. Place in a greased spring or tart tin (26 cm ø).
- 9. Press the edge of the dough down and straighten it with a small knife. Prick the bottom several times with a fork.
- 10. Spread the leek mixture on the floor. Pour egg cream over it. Bake in the hot oven on the grid directly on the oven floor for 40 - 45 minutes.
- 11. Roughly pluck the radicchio for the salad. Cut off the small roots from the lamb`s lettuce. Wash the lettuce and drain well.
- 12. Toast the pumpkin seeds briefly in a pan without fat, leave to cool.
- 13. Mix vinegar with 3 tablespoons of water, salt, pepper and sugar. Stir in the oil.
- 14. Quarter, core and slice apples.
- 15. Mix the radicchio, lamb`s lettuce and apples. Drizzle with vinaigrette and sprinkle with pumpkin seeds and serve with the tart (cold or warm).
- Tip: By baking directly on the oven floor, the dough becomes nice and crispy from below and you don`t have to pre-bake the base!
- Tip: The tart can be baked the day before. The next day, simply warm up in the oven at 150 degrees (convection not recommended) for about 10 minutes.
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