Caramelised Leek Tart

By: Naomi Sherman

Salty, sweet, creamy and crispy — this tart has it all. The sweetness of caramelised leeks, with the salty, umami hint of miso, nestled in a bed of creamy rich ricotta and all held together in a crispy, golden pastry. Perfect for brunch, a picnic, a light supper, or eating in its entirety — you choose.

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Servings

Prep time

Cook time

Recipe

Vegetarian

Ingredients

2 cups plain flour
180g butter, cubed
2 egg yolks
2 tbsp lemon juice
2-4 leeks (depending on size)
1 tbsp honey
1 tsp Dijon mustard
½ tsp salt
1 tbsp brown miso paste (can also use 1 tsp vegemite)
1 tsp olive oil
200g ricotta
½ cup finely grated parmesan
2 eggs
Nutmeg, freshly grated
Sea salt & cracked black pepper
125g Brie

Method

Preheat oven to 200°C
Sift the flour into a bowl
Add butter and flour to your food processor and blitz until they form a crumb.
Add egg yolks and lemon juice and mix until a dough forms
Tip onto a floured bench and knead until a smooth dough is formed.
Wrap in cling wrap and rest in the fridge for 30 mins.
Carefully wash the leeks to remove any grit and cut into round batons, approx. the depth of the tart pan.
Whisk the leek dressing ingredients in a bowl until combined.
Add the leeks to the dressing and allow to sit for around 15 mins.
Add to a frying pan and sizzle on a medium heat for around 5 mins on each side, or until the leeks have started to caramelise and turn golden brown
Remove and allow to cool
Reduce oven temperature to 190°C
Roll pastry between two sheets of baking paper into a large round shape and press it carefully into your tart pan, making sure to get it neatly into the fluted edges
Mix the ricotta, parmesan, eggs and seasonings together and pour them into the pastry shell
Dot the Brie chunks around in the filling.
Gently place the leeks into the mixture
Bake for 40–45 mins or until the pastry is crisp and golden
Garnish with thyme and pancetta crumbs if you with