HUFFINGTON
03.31.13
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N ARUGULA-LEEK TART is the perfect marriage between winter and
spring. Its rich and hearty filling
warms us through these final cold
spells that make us feel like winter will never
end; and the loads of arugula and leeks taste of
the promise of fresh spring produce to come. An
added bonus is arugula’s stress-reducing properties — it’s loaded with folate which helps produce
the feel-good neurotransmitter dopamine. It just
might help us remain calm about the fact
that snow is still being forecasted.
A
ARUGULA and LEEK TART
From BAKERS ROYALE
YIELD: one 10 inch tart
INGREDIENTS
> CRUST
■ 2
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cups of unbleached
all-purpose flour
tablespoons parmesan,
2
finely grated
1 teaspoon kosher salt
teaspoon fresh
¼
cracked pepper
cup (1 ½ sticks)
¾
unsalted butter
cup ice water
¼
> FILLING
■ 2
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tablespoons of
unsalted butter
leeks (white part),
4
coarsely chopped
1 tablespoon thyme
large eggs and one
4
large egg yolk
1 cup heavy cream
cup milk
¾
¹ /³ cup Fontina cheese, grated
cup Parmesan cheese, grated
¼
½ oz arugula
2
DIRECTIONS
1. Heat oven to 375 degrees F.
2. 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.
3. Transfer to 10-inch tart pan with a
removable bottom. Press dough onto
bottom and sides. Fold overhang in and
press to extend dough ½ 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.
4. 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.
5. 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.