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Savory Leek and Carrot Tart

An Italian version of leek and carrot tart.
Course: Tart
Cuisine: Italian

Ingredients

  • Use 4 fluted individual tart pans or one large tart pan
  • Pastry
  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoons fine sea salt
  • 4 T unsalted butter at room temperature
  • 2 tablespoons blanched slivered almonds
  • 2 large egg yolks
  • 1 tablespoon ice water
  • Combine flour and salt. Add butter until mixed. Add almonds egg yolks until almonds, then ice water. Knead until smooth, form into disc, wrap in plastic, refrigerate at least 30 minutes.
  • Place parchment paper on bottom of tart pans and butter. Roll out dough bring up the sides. LCI suggests to not bring up the sides, but I prefer this. Use a fork to make a few holes in pastry.
  • FILLING INGREDIENTS
  • 2 pounds organic carrots washed, peeled and cut into coins
  • 2 large leeks washed, trimmed, using white parts only, sliced lengthwise and sliced
  • Few sprigs fresh thyme
  • 4 leafy sprigs flat-leaf parsley finely chopped
  • 2 T extra-virgin olive oil
  • Fine sea salt
  • 2 tablespoons unsalted butter plus more for tart pans
  • 1 1/2 cups freshly grated parmigiano-Reggiano or Grana Padano cheese divided 1 cup and 1/2 cup
  • 2 large eggs
  • 1/4 teaspoons freshly ground black pepper

Instructions

  • For Filling:
  • Slice carrots into coins. Place sprigs of thyme over carrots and steam until cooked through, but not mushy. Reserve 2 T of hot water used for steaming. (You can also boil carrots, submersing in water. I Set 1 cup of coins aside to top the tarts. Make sure you have enough to cover the top of the tart. Saute sliced leeks in olive oil. Add salt.
  • Puree carrots (except those reserved to top tart) with 1 cup parmgiano-regianno, salt, pepper, eggs, chopped parsley.
  • Assembly
  • Once dough is pressed into tart pans, layer with leeks, carrot puree, carrot coins. Top with remaining cheese. Bake until tarts are set, about 25 minutes at 350.
  • Note: There was marjoram in filling; I deleted. There was a layer of breadcrumbs on bottom of tart. I found this to be unnecessary.