Introduction

The tart featuring leeks and broccoli is a delightful and nutritious dish that combines the earthy flavors of leeks with the vibrant crunch of broccoli. This recipe is not only simple to prepare but also versatile, making it an excellent choice for a light lunch or dinner. The creamy filling enveloped in a golden crust is sure to satisfy both family and guests.

Detailed Ingredients with measures

– 1 pre-made pie crust
– 3 leeks, sliced
– 300g broccoli florets
– 3 large eggs
– 200ml cream
– 100g grated cheese (preferably Gruyère)
– Salt and pepper to taste
– Olive oil for sautéing

Prep Time

Preparation time for this savory tart is approximately 20 minutes, allowing you to quickly gather and prepare the necessary ingredients.

Cook Time, Total Time, Yield

The cooking time for this recipe is about 30 minutes. In total, you will spend around 50 minutes from start to finish. This recipe yields 4 to 6 servings, making it ideal for a small gathering or family dinner. Enjoy this healthy and tasty tart as a delightful addition to your meal repertoire.

Detailed Directions and Instructions

Step 1: Prepare the Vegetables

Chop the leeks and broccoli into small pieces. Rinse them thoroughly under cold water to remove any dirt. Drain well.

Step 2: Cook the Broccoli

In a pot, bring salted water to a boil. Add the broccoli and cook for about 3-4 minutes until they are tender but still crisp. Drain and set aside.

Step 3: Sauté the Leeks

In a large frying pan, heat some olive oil. Add the chopped leeks and sauté over medium heat for about 5-7 minutes until they are soft and translucent.

Step 4: Combine Vegetables

Once the leeks are cooked, add the boiled broccoli to the frying pan. Stir well and cook for an additional 2 minutes.

Step 5: Prepare the Pie Crust

Roll out the pie crust and place it in a pie dish. Press it gently into the bottom and up the sides. Trim any excess crust that hangs over.

Step 6: Mix the Filling

In a bowl, whisk together eggs and cream. Season with salt, pepper, and nutmeg. Add the sautéed leeks and broccoli mixture. Mix well to combine.

Step 7: Fill the Crust

Pour the vegetable filling into the prepared pie crust, spreading it evenly.

Step 8: Bake the Tart

Preheat the oven to 180°C (350°F). Bake the tart for about 30-35 minutes until the filling is set and the top is golden.

Step 9: Cool and Serve

Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.

Notes

Note 1: Vegetable Variations

Feel free to substitute other vegetables such as spinach or zucchini for a different flavor.

Note 2: Cheese Addition

For added flavor, consider incorporating grated cheese into the filling.

Note 3: Serving Suggestions

This tart can be served as a main dish or as a side. It pairs well with a fresh salad.

Note 4: Storage Instructions

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.

Cook techniques

Preparing the leeks

To prepare leeks, remove the dark green leaves and the root end. Slice them lengthwise and rinse thoroughly under cold water to remove any dirt between the layers.

Blanching broccoli

To blanch broccoli, bring a pot of salted water to a boil, add the broccoli florets, and cook for 2-3 minutes. Then transfer them to an ice bath to stop the cooking process.

Making the pie crust

For a flaky pie crust, combine flour, salt, and cold butter, then mix until the mixture resembles coarse crumbs. Add cold water, mixing just until the dough comes together.

Rolling out the dough

When rolling out the dough, use a floured surface and a rolling pin. Roll from the center outwards to maintain an even thickness, aiming for about 1/8 inch thick.

Blind baking

Blind baking involves pre-baking the pie crust before adding the filling. Place parchment paper over the crust and fill it with baking weights to prevent it from rising.

Sautéing vegetables

To sauté the leeks and broccoli, heat oil or butter in a pan over medium heat. Cook the vegetables until they are tender and slightly caramelized, usually 5-7 minutes.

Whisking the filling

For a smooth filling, whisk the eggs and cream together in a bowl until well blended. This ensures even distribution of flavors when combined with the sautéed vegetables.

FAQ

Can I substitute other vegetables in the tart?

Yes, you can substitute vegetables like spinach, mushrooms, or bell peppers depending on your preference.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.

Can I make the crust ahead of time?

Yes, the pie crust can be made ahead and stored in the refrigerator for up to 2 days, or frozen for longer storage.

What can I serve with the tart?

The tart pairs well with a simple green salad or a light soup for a complete meal.

Is this recipe suitable for freezing?

Yes, the tart can be frozen after baking. Wrap it tightly and store it for up to 3 months. Thaw in the refrigerator before reheating.

Conclusion

The tart of leeks and broccoli is a delightful dish that combines the earthy flavors of vegetables with a creamy filling, creating a satisfying meal perfect for any occasion. Its versatility allows it to be served warm or cold, making it suitable for both lunch and dinner. With a flaky crust and a nourishing filling, this recipe is not only delicious but also a great way to incorporate healthy greens into your diet.

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