Lemon, leek and dolcelatte tart
- 4 large leeks, about 2¼ pounds in total, washed
- 2 tablespoons butter
- leaves from a few sprigs of fresh thyme
- 10 ounces, or about 2/3 recipe, basic short pastry
- 2/3 cup crème fraîche
- 3 tablespoons freshly grated Parmesan
- grated zest of 1 lemon
- 1 tablespoon lemon juice
- ¾ cup crumbled Dolcelatte
- 1 extra-large egg, lightly beaten
- 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
Instructions:
This is an easy, free-form tart. As it is filled and then baked, the bottom of the pastry shell will not be as crisp as one that
has been prebaked “blind.”
- Remove the outer leaves from the leeks and trim off the ends, then slice finely. Melt the butter in a large pan over medium heat. As it begins to foam, add the leeks, thyme, and some salt and pepper. Cover the pan and cook until the leeks are soft but not colored, 8–10 minutes. Lift the lid and give the leeks a stir every once in a while. Remove the lid and stir over high heat to evaporate any excess moisture in the leeks. Transfer to a mixing bowl and let cool.
- Preheat the oven to 400°F with a large baking sheet inside. Roll out the pastry on a lightly floured work surface to about 1/8-inch thickness. Cut out a 10-inch-diameter circle. Drape the pastry over the rolling pin and transfer to another baking sheet.
- Mix the crème fraîche, Parmesan, grated lemon zest and juice, and three-quarters of the Dolcelatte with the leeks. Season to taste, then stir in the egg.
- Spread the leek and cheese filling evenly over the pastry, leaving a 1-inch border. Scatter the remaining Dolcelatte over the filling. Fold the pastry border in over the filling and carefully crimp the edges. Brush the crimped edges with the egg wash.
- Put the tart on its baking sheet onto the hot sheet in the oven. Bake for 20 minutes, then reduce the temperature to 350°F and continue baking until the pastry is golden brown, 15–20 minutes longer. Let cool for 5 minutes before slicing and serving.