180 gr (1 cup + 2 tbsp) Plain Flour 1 pinch Salt
90 gr (6 tbsp) Unsalted Butter cold 60 ml (1/4 cup) Cold Water
Leek Tart Filling
1 small Brown Onion
30 gr (2 tbsp) Unsalted Butter or Olive Oil 1/2 tsp Minced Garlic
120 ml (1/2 cup) Heavy / Thickened Cream 1 tsp Table Salt
1/2 tsp Pepper
1 tsp Ground Cumin optional
35 gr (1/3 cup) Grated Gruyere Cheese
Getting it done:
Savory Shortcrust Pastry
1. Place the Flour and Salt in the bowl of your food processor. Add the cold Butter cut into small cubes and blend until it forms small crumbs.
2. Slowly add the cold Water, a little bit at the time and blending between each addition. Stop adding the water as soon as the dough comes together.
3. Transfer over a lightly floured sheet of baking paper and bring together into a disk. Place a second sheet of baking paper over it and roll the pastry into a large rectangle using a rolling pin. Place in the fridge to rest for at least 30 minutes to 1 hour.
4. Remove the two layers of baking paper and line your baking pan with the Shortcrust Pastry. Poke small holes all over the pastry with a fork, then place back in the fridge for 30 minutes to 1 hour. Put the Pastry in the freezer for the last 15 minutes before baking it.
5. Blind Bake the Pastry for 10 to 15 minutes in an oven preheated on 180’C/350’F, then set aside while you prepare the filling.
Leek Tart Filling
1. Wash the Leeks and chop into thin slices. Thinly slice the Brown Onion.
2. Place the Butter into a non-stick pan on medium heat. When hot, sautee the chopped Leeks, sliced Onion and Minced Garlic for about 5 minutes. The onions should be translucent. Remove from the stove.
3. In a separate bowl, whisk together the Eggs, Heavy Cream, Salt, Pepper and Cumin. Add the pre-cooked Leeks/Onion and mix in the Grated Gruyere.
4. Pour over the pre-baked pastry and bake for another 25 to 35 minutes. The leeks should be lightly golden and the filling set. Serve warm.
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