Leek tart olive oil crust (Print Version)
# Ingredients:
→ For the crust
01 -
A generous pinch of salt
02 -
50g of warm water
03 -
100g of olive oil
04 -
250g of flour
→ For the filling
05 -
100ml of milk
06 -
One egg
07 -
3-4 leek whites
08 -
A sprinkle of dried herbs (optional)
09 -
A pinch of salt
# Instructions:
01 -
In a large bowl, combine the flour, olive oil, warm water, and salt. Knead the mix until you get a smooth ball of dough. If it feels too dry, add a tiny bit more water.
02 -
Roll the dough out on a floured surface and press it into your tart pan. Place it in the fridge to chill.
03 -
Wash the leek whites thoroughly, then cook them by steaming or boiling for 15–20 minutes. Slice them lengthwise into quarters and pull apart the layers. Leave them on a clean towel to drain.
04 -
Set your oven to 180°C to preheat. Prick the dough base with a fork, then bake it for 20 minutes before adding the filling.
05 -
Whisk the egg along with milk, salt, and herbs (if using). Layer the leeks in a spiral pattern over the pre-baked dough. Pour the egg mixture over everything, then bake the tart for 20–30 minutes. It's ready when it's golden and set!
# Notes:
01 -
This crust is made without butter, using just olive oil.
02 -
You can cook the leeks either with steam or in boiling water, whichever you prefer.