My first time making savory tart – however, i wished I had baked them a bit longer so that they got more brown, which would have offered better flavor. Anyway, I could say it was a success for the first time as these tartlets not only looked cute but also tasted flavorful.
I got the recipe in the cookbook of party food collection, one of my reliable cookbooks from which I’ve followed many good recipes.
Ingredients: (serves 6)
* Tart shell:
- 175g (1 1/3 cups) all-purpose flour
- 75g (6 tbs) cold butter
- 1 egg yolk
- 30-45ml (2-3 tbs) cold water
- 1/2 tsp salt
- 25g (2 tbs) butter
- 1 onion, thinly sliced
- 1/2 tsp dried thyme
- 450g leek, thinly sliced
- 50g Gruyère cheese, grated
- 3 eggs
- 300ml light cream
- 1/8 tsp ground nutmeg
- salt, pepper
* Tart shell:
- Sift the flour into a bowl and add the butter, rub with hands until the mixture resembles crumbles.
- Whisk together the egg yolk, water and salt, then add to the flour bowl, mix with hands until the dough forms a round ball. Cover with cling film and chill for 30 minutes.
- Prepare some small tart tins, and grease them with butter.
- Roll out the dough into 3mm thin sheet, cut into small rounds and press to the tart tins. Prick the bottom of the shells with a fork, then chill for another 30 minutes.
- Preheat the oven to 190C (375F).
- Blind bake the tart shells (by covering them with aluminum foil and filling with beans, peanuts or rice). Bake for 6-8 minutes. Remove the aluminum foil and bake for 2 minutes. Remove from the oven and let cool.
- Reduce the heat to 180C (350F).
* Tart filling:
- Melt the butter in a frying pan, add the onion and thyme, cook for 3-5 minutes. Next, add the leek and cook for 10 minutes or until veggies are tender. Divide this mixture to the tart tins, then sprinkle with grated cheese.
- Whisk together the eggs, cream and nutmeg, season with salt and pepper. Pour this mixture into the tart shells then bake them in the oven for 15-20 minutes until set.
- Serve warm.