Rustic leek tart (Print Version)
# Ingredients:
→ Dough
01 -
4 tablespoons of olive oil
02 -
1 tablespoon of sesame seeds
03 -
1 tablespoon of poppy seeds
04 -
2 teaspoons of salt
05 -
80g of all-purpose flour
06 -
100g of whole wheat flour
07 -
70g of water
→ Filling
08 -
3 leeks
09 -
1 tablespoon of Dijon mustard
10 -
1 egg
11 -
100g of ham (or bacon bits)
12 -
1 tablespoon of thick cream
13 -
50ml of milk
14 -
70g of grated Comté cheese
15 -
Salt and pepper to taste
# Instructions:
01 -
Get your oven warmed up to 180°C (thermostat 6).
02 -
Put the flours, olive oil, sesame seeds, poppy seeds, and salt into a mixer. Blend it for 10 seconds. Slowly add the water bit by bit until the mix turns into a smooth dough ball.
03 -
Slice up the leeks finely and give them a good rinse. Toss them into a pan with a little oil, season with salt and pepper, and cook them for around 10 minutes. Be sure to remove any excess liquid after.
04 -
Roll out the dough into a circular shape on a piece of baking paper. Spread mustard all over it, layer the leeks, and add the ham or fried bacon pieces on top. Fold the edges of the dough up slightly over the filling.
05 -
Whisk the egg together with the cream and milk. Add salt and pepper, then pour this gently over the leeks. Sprinkle the grated Comté on top. Bake for 25–30 minutes, or until it’s nicely golden and cooked through.
# Notes:
01 -
You can eat this tart warm or cold—perfect for a picnic outing.
02 -
Feel free to swap the ham for bacon, or leave the meat out entirely for a vegetarian option.