Leek tart with parmesan sprinkles

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease a tart mould with a lifting base (20 cm Ø) and dust with flour. Knead 200 g flour, 100 g butter in pieces, 1 egg and 1⁄2 TL salt first with the dough hooks of the mixer, then with your hands to a smooth short pastry.

2. 2

   2⁄3 of the dough on a floured work surface and roll out round (approx. 24 cm Ø). Line the mould with it. Prick the base of the dough several times with a fork and chill for about 30 minutes.

3. 3

   In the meantime clean and wash the leek and cut it into thin rings. Steam in hot oil for about 5 minutes. Season with salt and pepper and remove from the heat. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

4. 4

   manufacturer). Mix 3 eggs and cream cheese. Season with salt and pepper.

5. 5

   Place baking paper on the dough in the tin. Pour in pulses for blind baking. Pre-bake in a hot oven for about 15 minutes. Meanwhile grate parmesan for the crumbles. Work the rest of the dough and parmesan into crumbles with your hands.

6. 6

   Remove the mould from the oven. Lift out the pulses with the baking paper and spread the leek on the bottom. Pour the egg and cream cheese mixture over it. Spread crumbles on top. Bake the tart on the lowest rack at the same temperature for about 40 minutes.

7. 7

   Roughly chop the cashews. Sprinkle onto the tart about 5 minutes before the end of the baking time.

Nutrition Facts

KCAL
410 kcal

CARBS
30 g

FATS
26 g

PROTEINS
12 g