Leek tart with pine nuts

Leek tart with pine nuts


1 person made this

Leeks give this tart a pleasant, mild flavour. A combination of red onions and leeks could also be used, or try adding chopped sautéed bacon to the filling.

Lynn Lewis and Joachim Wahnschaffe

Serves: 8 

  • 100 g (1/3 cup) low-fat sour cream
  • 1 egg
  • pinch salt
  • 3 tablespoons olive oil
  • 180 g plain flour
  • 2 teaspoons baking powder
  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 1 kilo leeks, cleaned, trimmed and cut into fine strips
  • 1 tablespoon plain flour
  • 100 ml (8 tablespoons) milk
  • 185 g (3/4 cup) ricotta cheese
  • 3 eggs
  • 2 tablespoons low-fat sour cream
  • 2 tablespoons finely chopped parsley
  • 55 g (1/3 cup) pine nuts
  • Salt and pepper
  • Pinch of grated nutmeg

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Preheat oven to 200°C. Grease a 26-cm springform tin.
  2. Mix sour cream, 1 egg, a pinch of salt and 3 tablespoons oil in a bowl. Sift the flour and baking powder over cream mixture; knead into a dough. Roll into a ball, wrap with cling film and refrigerate while preparing the filling.
  3. Heat 2 tablespoons oil and the butter in a wide saucepan. Add leeks and sauté until transparent. Sprinkle in 1 tablespoon flour, add milk and stir to combine.
  4. Bring mixture to the boil.
  5. Remove pan from heat; leave to cool. Stir in ricotta, 3 eggs, extra 2 tbsp sour cream, the parsley and two-thirds of the pine nuts. Season with salt and pepper.
  6. Roll out the pastry thinly on a lightly floured work surface and line the tin. Pour the leek mixture into pastry case and sprinkle with the remaining pine nuts. Sprinkle with nutmeg.
  7. Bake tart for 40 minutes until lightly browned. Serve warm.

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