Savory Leek Tart

In summer, savory tarts are a perfect solution for summer dinners, day trips, or picnics. They’re easy to transport and everyone likes them; plus, they’re just as tasty hot as they are warm, so it’s no problem to take one wherever you’re going and share it a few hours after making it.

El book of “The Silver Spoon” it's a constant source of inspiration for me; I turn to it a lot—not only for Italian recipes, of which it has plenty and very good ones, but also for others like today's cake.

When we have people over, I like to serve savory tarts in a beautiful dish that looks good on the table, so I always bake them in a ceramic one that stands out, like this one you see from Emile Henry. The recipe looks even better!

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

Ingredients

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

Preparation

1. In a skillet skillet we put the butter over medium heat until it melts.
2. Add the leeks and onion, very finely chopped.
3. Sauté for 20 minutes until soft.
4. While we place the shortcrust pastry in a ceramic mold folding the top edges irregularly.
5. We placed a steel ball chain so it doesn't rise and we bake it at 160 º for 10 minutes.
6. Set aside the baked dough while, in a bowl, mix the milk, cream, eggs, flour, and nutmeg.
7. Add the leek and the sautéed onion, mix well, and stir in the 150 g of Parmesan grated. We mix well and pour the mixture into the pan, over the partially baked crust.
8. Place it on the middle rack of the oven and bake for about 30 minutes at 160º.

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

We can serve the leek tart hot right away or enjoy it later cold; this is one of those recipes that are even better that way, at room temperature, with no need to heat it up, which is a great advantage.

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• This recipe has been made in the Emile Henry tall ceramic mold , but you could do it in others. We do recommend a ceramic one, because it bakes well, looks nice on the table, and you can cut on it directly since it doesn’t scratch. You can see all the ceramic molds here.
• You can find the WMF Medium Grater and others in the section Mandolines and graters.

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