Summary

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

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Instructions

1. 1. Cut the butter into small pieces for the dough.
2. 2. Rub flour, 80 g butter and ¼ teaspoon salt with your hands to a crumbly mass.
3. 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. 4. Clean and wash the leeks thoroughly. Cut the white and light green into fine rings. Finely dice tomatoes. Pluck the thyme leaves.
5. 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. 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. 7. Roll out the dough on a floured work surface, 28 cm in diameter.
8. 8. Place in a greased spring or tart tin (26 cm ø).
9. 9. Press the edge of the dough down and straighten it with a small knife. Prick the bottom several times with a fork.
10. 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. 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. 12. Toast the pumpkin seeds briefly in a pan without fat, leave to cool.
13. 13. Mix vinegar with 3 tablespoons of water, salt, pepper and sugar. Stir in the oil.
14. 14. Quarter, core and slice apples.
15. 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).
16. 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!
17. 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.