Savory leek tart

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

The book "The Silver Spoon" is a continuous source of inspiration for me, I use it a lot; not only for Italian recipes, of which there are many and very good ones, but for others like this cake today.

When we have people at home I like to serve the savory cakes in a pretty mold that looks good on the table, that's why I always make them in a ceramic one that is colorful like this one you see by Emile Henry . The recipe looks even better!

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

Ingredients

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

Preparation

1. In a skillet pan, heat the butter over medium heat until melted.
2. Add the leeks and the chopped onion, all very small.
3. Sauté for 20 minutes until soft.
4. While we place the breeze dough in a ceramic mold , folding the upper edges irregularly.
5. We put a chain of steel balls so that it does not lift and we bake it at 160º for 10 minutes.
6. We reserve the baked dough while in a bowl we mix the milk, cream, eggs, flour and nutmeg.
7. Add the leek and the poached onion, mix well and add the 150 g of grated Parmesan. We mix well and take the mixture to the mold, on the semi-baked dough.
8. Place in the middle of the oven and leave for 30 minutes at 160º.

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

We can serve the leek pie hot at that moment or eat it cold later, this is one of those recipes that even wins if eaten like this, at room temperature, without the need to heat it, which is a great advantage.

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• This recipe has been made in Emile Henry's tall ceramic pan , but you could do it in others. We do recommend that it be a ceramic one, thanks to its good baking, its beautiful presentation on the table and because you can cut directly on it since it does not scratch. You can see all the ceramic molds here .
• You can find the WMF medium grater and others in the Mandolins and graters section.

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