Savory leek tart

In summer, savoury tarts are a perfect solution for summer dinners, excursions or picnics. They are easy to transport and are something that everyone likes; in addition, they are as delicious hot as they are warm, so it is not a problem to take them anywhere to share a few hours after preparing them.

The book “La cuchara de Plata” is a constant source of inspiration for me, I turn to it a lot, not only for Italian recipes, of which there are many very good ones, but also for others like today’s cake.

When we have people over, I like to serve the savoury tarts in a nice mould that looks good on the table, so I always make them in a ceramic one like this one from Emile Henry . The recipe looks even better!

Emile Henry ceramic ramekin , Le Creuset Damascus steel knife , WMF medium grater , Le Creuset skillet , the Silver Spoon book and Emile Henry ceramic mould

Ingredients

• 750 g leeks
• 2 red onions
• 75 g butter
• 200 ml of milk
• 150 ml of cream 35% mg
• 3 large eggs
• 150 g grated Parmesan cheese
• 1 sheet of round shortcrust pastry
• 1 teaspoon corn flour
• Nutmeg
• Salt

Preparation

1. In a skillet, put the butter over medium heat until it melts.
2. We add the leeks and onion, chopped very finely.
3. We sauté for 20 minutes until soft.
4. Meanwhile, we place the shortcrust pastry in a ceramic mould, folding the top edges irregularly.
5. We place a chain of steel balls on it to prevent it from rising and we bake it at 160º for 10 minutes.
6. We set the baked dough aside while in a bowl we mix the milk, cream, eggs, flour and nutmeg.
7. Add the leek and the sautéed onion, mix well and add the 150 g of grated parmesan. Mix well and pour the mixture into the mould on top of the semi-baked dough.
8. We place it in the middle of the oven and leave it for about 30 minutes at 160º.

Tellier stainless steel ball chain , WMF stainless steel medium grater , Emile Henry ceramic mould , Le Creuset Damascus steel knife and Emile Henry ceramic ramekin

We can serve the leek pie hot right away or eat it cold later. This is one of those recipes that even benefits from being eaten like this, at room temperature, without needing to heat it up, which is a great advantage.

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• This recipe was made in the tall ceramic mould by Emile Henry , but you could make it in others. We do recommend a ceramic one, because it bakes well, it looks nice on the table and you can cut directly in it as it doesn't scratch. You can see all the ceramic moulds here .
• You can find the WMF medium grater and others in the Mandolins and graters section.

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