PARMESAN, LEEKS AND ARUGULA TART
PG tested
The crust recipe makes two tarts, and so save the second one for another time. The filling is creamy and cheesy without being too heavy.
For crust
2¼ cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup cold unsalted butter, cut into small pieces
¼ to ½ cup ice water
For filling
4 teaspoons butter 2 to 3 leeks, trimmed and thinly sliced on a diagonal 7 eggs 1 cup heavy cream ¾ cup creme fraiche or sour cream
Salt and freshly ground black pepper
1⅔ cups grated Parmesan 1⅓ cups arugula Preheat oven to 375 degrees. For crust, whisk together by hand flour, salt and sugar in a bowl. Add butter and pulse (or use fingertips) until mixture resembles coarse crumbs, with some larger pieces remaining.
Drizzle ¼ cup water on mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add ¼ cup more water, 1 tablespoon at a time.
Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic and press each into a disk. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.
Roll out dough and place it in pan. Bake for about 20 to 25 minutes. Remove pan and reduce heat to 325 degrees.
For filling, Melt butter in a large saucepan over medium heat. Add leeks and let sweat until soft but avoid browning.
In a large mixing bowl, whisk together eggs, cream and fresh or sour cream. Season with salt and pepper.
Gently stir in Parmesan, cooked leeks and arugula.
Pour mixture into tart crust, making sure leeks and arugula are evenly distributed.
Bake for about 1 hour, until golden and just set. Serve hot or cold. Serves 8 to 10.