Bakery Days

This week, I discovered that I went a little overboard with getting too early of a head start on boxes. Not to worry, it’s easy to unpack a camera cable and repack.

I am an avid subscriber of many many many food blogs. This is also true of email subscriptions. I’m constantly inundated with recipes, hot trends, and news around the globe (yet, I still thirst for more). Last week, while going through my inbox, I was delighted to find the recipe of the day was for a savory onion and leek tart. After reading the recipe, I decided that this would compliment my roast chicken perfectly. So off to the farmer’s market I went to gather my ingredients…

The original recipe was simple and straight forward. I couldn’t find crème fraîche, I decided to substitute it with heavy whipping cream and it turned out quite nice. The hot pastry dough was from a recipe in the Spice Bible (and has become my favorite pie pastry dough recipe).

Savory Onion and Leek Tart
Serves 8-10

For Pastry
4 1/2 cups flour 2/3 cup butter 2/3 cup water 2 eggs	Put the flour in a large mixing bowl. Melt butter with 2/3 cup water in a saucepan and bring to a boil. Pout into the well with the eggs, mix well and knead to form a smooth dough.
For Filling
3 tablespoons unsalted butter, softened 1 medium white onions, thinly sliced 2 medium leeks, sliced lengthwise and thinly sliced (white part only)	Melt 1 tablespoon of the butter in a large frying pan over medium heat. When it foams, add 1/3 of the onions and leeks. Season well with salt and freshly ground black pepper. Cook until onions and leeks are caramelized and golden brown, about 10 minutes. Season again with salt and pepper. Remove from the pan and reserve in a mixing bowl. Cook remaining onions and leeks in two more batches, using 1 tablespoon of the butter per batch.
1 teaspoon thyme leaves, finely chopped 2 teaspoons marjoram leaves, finely chopped 1 tablespoon Italian parsley, finely chopped 1/2 cup heavy whipping cream	Combine herbs and crème fraîche with onion-leek mixture and check the seasoning. Add more salt and pepper as necessary, and let the mixture rest until it has cooled, about 5 minutes.
	Heat the oven to 425°F and arrange a rack in the middle. Using the palm of your hand, press dough into pie dish, spreading dough evenly so that extra dough hangs over the edge. Spread the filling evenly throughout, leaving a 1-inch border. Fold the perimeter of the dough over the filling.
1 large egg yolk 1 teaspoon cold water	Make an egg wash by whisking the egg yolk with the cold water. Brush the outer edge of the tart with the wash. Place on the middle rack of the preheated oven and bake until the bottom of the crust is golden, about 20 to 25 minutes.

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Tagged leek, onion, recipes, tart

§ One Response to onion & leek tart

• Kimberly Hwang says:

  April 20, 2010 at 2:16 pm

  OMG – that looks amazing!!!

  Reply