Arugula and Leek Tart
Two days ago I was ” A little bit crazy” – today I’m going to be a little bit annoying. Seriously, what was I thinking two blogs? Two sets of social media channel: Facebook, Twitter, Instagram, Pinterest and now Vine — times two? Pass me a Xanax. So it is with clarity and apologies to you guys for the annoyance I’m turning off A Time to Cook and moving the savory dishes here.
What do you think? This will still primarily be a baking blog, but savory dishes will now make its way into the rotation as well. After all, I still want share all that savory fun, but I just want it contained in one place. Three years ago when I started this blog, I did do some savory but it was so spotty that it never felt right. This time around, I’ll be featuring savory a little more frequently, but not more so than dessert.
That said, here’s yesterday’s post from over there, transferred here (with some minor edits), so I can pull the plug on the short lived second blog . . .
Let’s go green today, shall we? And why not? Leeks and arugula are incredible paired with one another. To back that pairing up is the nutty flavoring of Fontina cheese, and rounding every thing out is a black pepper and parmesan pate brisee. Yeah, it’s a lot of flavors and there’s a lot going on but somehow it all comes together in a quiet progression, rather than in a chaotic sort of way.
Since I’m introducing the regular appearance of savory postings, I’ll warn you – you are going to see recipes that range from semi-homemade to from-scratch recipes like this one. Along with that I should mention, don’t be surprised if I move from artery clogging recipes to earthier recipes in a matter of one post. You’ll quickly see I don’t discriminate when it comes to food.
Alright, now that we have our expectations set-up with one another, let’s talk more about this tart. The first run included bok choy – hence it being photographed in the picture, but since it didn’t add much to the recipe I removed it in the second run. Since then I’ve made this recipe with spinach, grilled raddichio, and swiss chard. It’s highly adaptable, so play around until you find your preferred filling, just don’t leave out the crust.
Arugula and Leek Tart
Yield: one 10 inch tart
- 2 cups of unbleached all-purpose flour
- 2 tablespoons parmesan, finely grated
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh cracked pepper
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/4 cup ice water
- 2 tablespoons of unsalted butter
- 4 leeks (white part), coarsely chopped
- 1 tablespoon thyme
- 4 large eggs and one large egg yolk
- 1 cup heavy cream
- 3/4 cup milk
- 1/3 cup Fontina cheese, grated
- 1/4 cup Parmesan cheese, grated
- 2 1/2 oz arugula
- Heat oven to 375 degrees F.
- To make crust: Add flour, parmesan, salt and pepper into a food processor bowl and pulse until well combined. Add in butter and pulse until the mixture resembles coarse crumbs, about 8-12 seconds. With the machine running, add ice water through the feed tube in a slow stream, a little bit at a time until the dough just comes together. The mixture will look like wet sand and still crumbly. Turn the mixture out onto a lightly floured surface and very lightly knead dough into one large piece. Wrap dough in plastic wrap and chill in the refrigerator for at least an hour before using. Once chilled, remove dough from refrigerator and roll it out between two pieces of parchment into a 12 inch round.
- Transfer to 10-inch tart pan with a removable bottom. Press dough onto bottom and sides. Fold overhang in and press to extend dough 1/2 inch above sides of pan ( the crust will shrink some, so do not skip this). Line pan with foil and pie weights or dried beans. Bake for about 30 minutes or until dough starts to set. Remove foil lining and bake for about another 20-25 minutes or until crust is pale golden. Remove from oven and transfer to wire to cool while preparing filing
- To make filling: Melt butter in a large skillet over medium low heat. Add in leeks and thyme and then cover and cook until leeks are tender, stirring every so often. Remove from heat and transfer leeks to a bowl to cool. In a separate bowl combine eggs, cream, milk, both cheeses and whisk to combine. Mix in cooled leeks and arugula into mixture.
- Pour filling into crust and bake at 375 degrees. Bake for about 35-40 minutes or until filling starts to puff, gold spots appear and center is set. Remove from oven and transfer to rack and cool slightly. Serve warm.