Ingredients
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3
-
1/3
-
1 1/2
-
1
-
1
-
2
-
3
-
1
-
5 - 6
-
1/3
-
2
-
1
-
2
-
1/2
-
Directions
Tomato Leek Tart, While looking for leek recipes I came across this interesting tart which I haven’t made yet but will be making soon Recipe source: Bon Appetit (August 1984)
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Steps
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1
Done
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To Make the Pastry: in a Food Processor Combine 3 Cups of Flour, Sugar and Salt Until on/Off Turns. Add Fennel and Process For 30 Seconds. Blend in 1 Cup of Butter (broken Into Pieces) Using on/Off Turns Until Mixture Resembles Coarse Meal. Add Eggs While Machine Is Running and Mix Just Until Dough Comes Together. You May Need to Add a Bit More Flour If Dough Doesn't Come Together. Remove Dough from Processor and Shape Into Disc and Wrap in Wax Paper and Refrigerate For Several Hours or Overnight. |
|
2
Done
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to Prepare Filling: Melt the 3 T of Butter and Oil in a Large Skillet Over Medium Heat. Add Leeks and Shallots and Cook Until Soft (10 Minutes). Add Garlic and Saffron and Stir 2 Minutes More. Blend in Liqueur and Cook For 2 More Minutes or Until It Evaporates. Stir in Parsley and Salt and Pepper. Cool to Room Temperature Before Proceeding. |
|
3
Done
|
to Assemble Tart: Preheat Oven to 425 Degrees F. |
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4
Done
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on a Floured Board Roll Dough Out to Fit 11-Inch Tart Pan Circle (about 1/4 Inch Thick). Fit Into Pan With a Removeable Bottom, and Trim Edges. Chill 30 Minutes. |
|
5
Done
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Line Pastry With Foil and Fill With Dried Beans or Pie Weights. Bake For 8-10 Minutes, Remove Foil and Weights and Bake For 10 More Minutes or Until Golden. |
|
6
Done
|
Spoon in Leek Mixture. Sprinkle With Cheese. Top With Tomato Slices, Overlapping Circles. |
|
7
Done
|
Whisk Together Eggs, Cream and Salt and Then Pour Over Filling. |
|
8
Done
|
Set Tart on a Baking Sheet and Bake For 30-40 Minutes or Until Filling Is Set. Brush With Melted Butter During Last 5 Minutes of Baking. Cool in Pan on Rack. |
