The bright green color and slight texture is part of what makes this tart amazing! Like any quiche-type food, as long as there is enough fat, it doesn't matter if you don't have the specified combination of whole milk and creme fraiche. Throw in the white part of the leek, too, if you want - but it'll cook down a bit. Once cooked in the bacon grease, they soften and offer a contrasting texture to the tart. I *highly* recommend using the green parts of the leeks. It is fantastic, and (even better) it accommodates substitutions beautifully. I've made this tart several times - it is one of my tried-and-true recipes.
#Leek tart recipe how to#
Look to europe for inspiration on how to cook with vegetables. FYI.the green part of the leek is excellent and very usable despite what American recipes say. Also - can I emphasize how much better a homemade pie crust tastes than a pre-made one?! Great for brunch with fruit.ĭelicious. I cut the eggs down to 4, reduced the milk a little, and it came out perfectly. The green part tastes BETTER than the white part - soft with a little texture, mellow flavor and not as "oniony" as the white part. I love leeks, but usually throw away the green parts - found this recipe that calls for them (I actually just used the entire leek). I will absolutely make this the right way some time, and my way as well. It was totally delicious but in such a rich way that I was literally comatose afterward with cholesterol.
I substituted a handful of smoked gouda for the creme fraiche, because I was lazy. I might cut down on liquid next time, as I found it over filling my pie pan. The slab bacon is what makes it - find a good one.
I also used the whole leek as others did - seems such a waste. And used regular uncured bacon and thought it held up well! I had enough leeks to fill two pie pans so I just added a little more eggs/milk combo. Great recipe! I substituted 1/3 cup whipping cream for creme fraiche and 2/3 cup nonfat milk for the whole milk and it was still great. Whole milk and fresh farm eggs make this the bomb! A simple side salad and nice white wine, sublime! No creme fraiche, use plain yogurt or sour cream or just more milk or cream. No goose fat? Duck, butter, or none if the bacon is rendered slowly enough. Remove from the oven, remove the edge of the tart tin if you've used a removable bottom tart tin, and serve immediately. Place the tart tin on a baking sheet and bake it in the bottom third of the oven until the top is golden and puffed and the custard is cooked through, 25 to 30 minutes. Arrange the leeks and the bacon evenly over the pastry. In a medium-sized bowl whisk together the eggs until they are broken up, then whisk in the milk and the cream. Season with salt and pepper and remove from the heat. Add the leeks, stir so they are coated with fat and cook, covered, until they are tender, about 15 minutes, stirring occasionally so they don't stick to the bottom of the pan. Melt the goose fat with the bacon in a large skillet over medium heat and cook until the bacon is slightly golden but not crisp, 2 to 3 minutes. Bake it in the lower third of the oven until the edges of the pastry are golden, about 10 minutes. Prick the pastry all over with the tines of a fork or a sharp knife, then line it with aluminum foil and fill it with dry beans or pastry weights to keep it from bubbling up. Line the pie dish of your choice with the pastry and chill in the freezer for 30 minutes.
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