Level of difficulty
Easy
Time
30 minutes preparation + 40 minutes cooking time at 185°C
Cost
CHF 16.00 (serves 4)
Ingredients
|
300gr plain flour |
cold water |
RECIPE
Preheat the oven to 185°C. Prepare your ingredients beforehand, and let the butter sit at room temperature for at least two hours before you make the tart shell.
For the pastry
Mix the flour and salt in a bowl.
Working quickly, lightly rub the butter into the dry ingredients using your fingertips. After 2 or 3 minutes, the mixture should resemble coarse breadcrumbs.
Add a few tablespoons of cold water, just enough to create a dough. Roll it into a ball.
Wrap the dough in cling film and let it rest in the fridge for one hour.
Tip: Place the dough between two sheets of baking parchment and roll it out into a disc, then lay it in a 30cm tart tin (but don’t prick the bottom of the shell).
For the tart filling
Beat the eggs together with the milkand light cream. Season with salt, pepper and a pinch of nutmeg and place in the fridge.
Cooking the leeks
Wash, trim and cut the leeks into 1cm rounds
Melt the butter in a pan over low heat and add the leeks. Sauté gently until soft
Preparing the tart
Spread the cooked leeks over the bottom of the tart shell, pour the filling over them and sprinkle with the grated cheese.
Bake in the lower part of a 185°C oven for 40 minutes.
Serve your tart as a starter or main course with a mixed salad
BON APPÉTIT
La recette a été préparée par Rodrigue Benoît, chef exécutif, SV Group, FoodLab Alpine.
About leeks
Leeks are a hardy vegetable closely related to onions and garlic. They are available in markets year-round, particularly in winter. Their subtle, delicate flavor makes them a delicious ingredient in soups and salads
Nutritional benefits
Leeks are low in calories and rich in vitamins and minerals. Like every other vegetable, steaming them or cooking them in a little water helps maintain their nutritional value. Don’t discard the lighter green portion of the leaves – they are rich in fiber and beta-carotene.
What to look for
Leeks should be straight, fresh and firm to the touch. The base should be bright white with no brownish spots, while the leaves should be dark green and not wilted, yellowed or dried out
Storage
In the refrigerator: When kept cool and at a relatively high humidity, leeks can be stored for two to three months.
In the freezer: When cut into rounds and blanched for a few minutes in boiling water, leeks can be frozen for several months.
Dr. Maryam Yepes
nutriMenu.ch
Buy your leeks at La Ferme de Bassenges
Need to buy leeks? Drop by La Ferme de Bassenges, just to the west of EPFL’s Lausanne campus (Av. du Tir-Fédéral in Ecublens).
Self-service stand Monday to Saturday, 9am to 8pm
Farmer’s market : Reopens on 13 April
Visit our website to learn more
Or come and meet us on campus at FoodLab Alpine, 12-16 April 2021