Leek Tart

Name: Leek Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Italia
Ingredients: 6 Leeks; 75 G Grated Gruyère Cheese; 40 G Butter; 1 Pre-baked Tart Shell (24 cm diameter); 15 Cl Cream; 15 Cl Chicken Broth; 1 Egg; 2 Egg Yolks; 1 Tablespoon Flour; 3 Tablespoons Milk; to taste Salt; to taste Pepper

@tuduu

The leek tart is a delicious appetizer made with leeks and grated Gruyère cheese, wrapped in a crispy crust. This dish originates from Northern Italy and is often served during holidays and special occasions. The leeks are slowly cooked in butter until soft and sweet, then combined with grated cheese to achieve a rich and creamy flavor. It is then baked in the oven until the crust becomes golden and crispy. This leek tart is an irresistible delicacy and will surely surprise your guests with its unique and delicious taste.

Difficulty: Medium

Cooking time: 30 minCooking: 30 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Leeks6
Grated gruyère cheese75G
Butter40G
Pre-baked tart shell (24 cm diameter)1
Cream15Cl
Chicken broth15Cl
Egg1
Egg yolks2
Flour1Tablespoon
Milk3Tablespoons
Saltto taste
Pepperto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 21
Clean the leeks, remove the green leaves, and cut the white part into 5 mm thick slices
STEP 2 OF 21
Place them in a colander, rinse, and drain
STEP 3 OF 21
Melt 25 g of butter in a saucepan and sauté the leeks for ten minutes
STEP 4 OF 21
Add the broth and let it simmer for ten minutes
STEP 5 OF 21
Drain them thoroughly
STEP 6 OF 21
Add enough milk to the cooking broth to make 15 cl of liquid
STEP 7 OF 21
Melt the remaining butter in a saucepan and sprinkle in the flour
STEP 8 OF 21
Cook for a minute, stirring constantly until the flour is lightly browned
STEP 9 OF 21
Gradually add the leek cooking broth, whisking with a whisk
STEP 10 OF 21
Bring to a boil, then cook for two or three minutes, stirring
STEP 11 OF 21
Place two egg yolks in a heatproof bowl, add the cream, and mix
STEP 12 OF 21
Gradually pour in the saucepan contents, whisking with the whisk
STEP 13 OF 21
Place the bowl in a bain-marie and cook the sauce for ten minutes, stirring frequently but not bringing to a boil
STEP 14 OF 21
Preheat the oven to 170 degrees (thermostat 5)
STEP 15 OF 21
When the sauce is slightly thickened, remove it from the bain-marie and stir in 25 g of grated Gruyère
STEP 16 OF 21
Stir until the cheese is melted; season with salt and pepper
STEP 17 OF 21
Brush the tart shell with the beaten whole egg and sprinkle with 25 g of grated Gruyère
STEP 18 OF 21
Arrange the leeks on it
STEP 19 OF 21
Cover with the sauce and sprinkle with the remaining grated Gruyère
STEP 20 OF 21
Bake and cook for twenty-five to thirty minutes until the tart is golden
STEP 21 OF 21
Serve hot or warm

Suggestions

Rolling Pin
Mixing Bowl
Pan

General Information

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Leek Tart

@tuduu

Difficulty: Medium

Cooking time: 30 minCooking: 30 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

Preparation

STEP 1 OF 21

Clean the leeks, remove the green leaves, and cut the white part into 5 mm thick slices

STEP 2 OF 21

Place them in a colander, rinse, and drain

STEP 3 OF 21

Melt 25 g of butter in a saucepan and sauté the leeks for ten minutes

STEP 4 OF 21

Add the broth and let it simmer for ten minutes

STEP 5 OF 21

Drain them thoroughly

STEP 6 OF 21

Add enough milk to the cooking broth to make 15 cl of liquid

STEP 7 OF 21

Melt the remaining butter in a saucepan and sprinkle in the flour

STEP 8 OF 21

Cook for a minute, stirring constantly until the flour is lightly browned

STEP 9 OF 21

Gradually add the leek cooking broth, whisking with a whisk

STEP 10 OF 21

Bring to a boil, then cook for two or three minutes, stirring

STEP 11 OF 21

Place two egg yolks in a heatproof bowl, add the cream, and mix

STEP 12 OF 21

Gradually pour in the saucepan contents, whisking with the whisk

STEP 13 OF 21

Place the bowl in a bain-marie and cook the sauce for ten minutes, stirring frequently but not bringing to a boil

STEP 14 OF 21

Preheat the oven to 170 degrees (thermostat 5)

STEP 15 OF 21

When the sauce is slightly thickened, remove it from the bain-marie and stir in 25 g of grated Gruyère

STEP 16 OF 21

Stir until the cheese is melted; season with salt and pepper

STEP 17 OF 21

Brush the tart shell with the beaten whole egg and sprinkle with 25 g of grated Gruyère

STEP 18 OF 21

Arrange the leeks on it

STEP 19 OF 21

Cover with the sauce and sprinkle with the remaining grated Gruyère

STEP 20 OF 21

Bake and cook for twenty-five to thirty minutes until the tart is golden

STEP 21 OF 21

Serve hot or warm

Analysis

Attention

Macronutrients (100 gr)

Energy (kcal)	105.08
Carbohydrates (g)	3.38
of which Sugars (g)	2.8
Fat (g)	8.26
of which Saturates (g)	4.56
Protein (g)	3.87
Fiber (g)	1.22
Sale (g)	0.16

Leek Tart

Ingredients

Preparation

Suggestions

General Information

Origin

Analysis

Attention

Macronutrients (100 gr)

Attention

Descrizione

Leek Tart

Ingredients

Preparation

Suggestions

General Information

Origin

Analysis

Attention

Macronutrients (100 gr)

Attention

Descrizione

Lifestyles

Intolerances and allergies