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    You are in: Home / Recipes / Tomato Leek Tart Recipe
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    Tomato Leek Tart

    Tomato Leek Tart. Photo by Rita~

    1/2 Photos of Tomato Leek Tart

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    ellie_'s Note:

    While looking for leek recipes I came across this interesting tart which I haven't made yet but will be making soon. Recipe source: Bon Appetit (August 1984)

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    Units: US | Metric

    • 3 cups flour
    • 1/3 cup sugar
    • 1 1/2 teaspoons salt
    • 1 teaspoon fennel seed, crushed
    • 1 cup butter, chilled and cut into pieces
    • 2 eggs, beaten
    • 3 tablespoons butter
    • 1 tablespoon olive oil
    • 5 -6 leeks, white and light green parts only, cut into 2-inch lengths and sliced inot 1/4 " juliene (about 4 cups)
    • 1/3 cup shallot, sliced
    • 2 garlic cloves, minced
    • 1 pinch saffron, crushed and dissolved in 1 tablespoon hot water
    • 2 tablespoons anise liqueur
    • 1/2 cup parsley, chopped
    • salt and pepper
    • 10 ounces Fontina cheese, grated
    • 10 tomatoes, sliced into 1/4-inch rounds
    • 4 eggs, room temperature
    • 2/3 cup whipping cream
    • 1 teaspoon salt
    • 3 tablespoons butter, softened


    1. 1
      To make the pastry: in a food processor combine 3 cups of flour, sugar and salt until on/off turns. Add fennel and process for 30 seconds. Blend in 1 cup of butter (broken into pieces) using on/off turns until mixture resembles coarse meal. Add eggs while machine is running and mix just until dough comes together. You may need to add a bit more flour if dough doesn't come together. Remove dough from processor and shape into disc and wrap in wax paper and refrigerate for several hours or overnight.
    2. 2
      To prepare filling: melt the 3 T of butter and oil in a large skillet over medium heat. Add leeks and shallots and cook until soft (10 minutes). Add garlic and saffron and stir 2 minutes more. Blend in liqueur and cook for 2 more minutes or until it evaporates. Stir in parsley and salt and pepper. Cool to room temperature before proceeding.
    3. 3
      To assemble tart: preheat oven to 425 degrees F.
    4. 4
      On a floured board roll dough out to fit 11-inch tart pan circle (about 1/4 inch thick). Fit into pan with a removeable bottom, and trim edges. Chill 30 minutes.
    5. 5
      Line pastry with foil and fill with dried beans or pie weights. Bake for 8-10 minutes, remove foil and weights and bake for 10 more minutes or until golden.
    6. 6
      Spoon in leek mixture. Sprinkle with cheese. Top with tomato slices, overlapping circles.
    7. 7
      Whisk together eggs, cream and salt and then pour over filling.
    8. 8
      Set tart on a baking sheet and bake for 30-40 minutes or until filling is set. Brush with melted butter during last 5 minutes of baking. Cool in pan on rack.

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    Ratings & Reviews:

    • on January 23, 2006


      Wow! Tasty and fattening! But a treat! I did use frozen pie crust! I used 3 leeks which was 4 cups sliced. I soaked in cold water to remove all the sand then towel dried. I added crushed fennel seeds to the leeks when cooking. Loved the slight anise flavor thoughout this. I do suggest skipping the saffron (expensive) it does get lost in this tart. There is no way 10 tomatoes can fit on the tart unless they are very very small. I used 4 and you can see in thepictures it was plenty! I can`t wait to make this with summer home grown tomatoes.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tomato Leek Tart

    Serving Size: 1 (339 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 865.6
    Calories from Fat 508
    Total Fat 56.4 g
    Saturated Fat 32.9 g
    Cholesterol 310.8 mg
    Sodium 1318.2 mg
    Total Carbohydrate 61.1 g
    Dietary Fiber 4.3 g
    Sugars 15.5 g
    Protein 21.9 g

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