by fiveandspice
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Kukharka's Testing Notes:
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Expand1 1/2 cup all purpose flour Ask a question about this ingredient
1/2 cup cornmeal Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 tablespoon light brown sugar Ask a question about this ingredient
1/2 teaspoon freshly ground nutmeg Ask a question about this ingredient
12 tablespoons cold unsalted butter, cut into small pieces (yes, I know that's a lot, but just trust me, you'll be glad!) Ask a question about this ingredient
1/4 cup ice cold water, plus a couple Tbs. more as necessary Ask a question about this ingredient
In a mixing bowl combine the flour, cornmeal, salt, sugar and nutmeg.
Ask a question about this stepAdd in the butter, then working quickly rub it in with your fingers or cut it in with a pastry cutter until it is mixed in and you have lumps about the size of peas. Stick this flour and butter mixture in the fridge for 10 minutes (this is a step that I discovered accidentally by being called away from the kitchen, and have found that it really enhances the final texture of the pastry).
Ask a question about this stepTake the flour-butter mixture out of the fridge. Stir in the quarter cup water with a fork until the dough just comes together into a bunch of large dough clumps. Add more water 1 Tbs. at a time as needed to form the dough. Gather the pieces together and press them into a ball. Divide the dough into 2 pieces, one slightly lager than the other, flatten them into discs, wrap them in plastic wrap and refrigerate them at least 1 hour, and up to overnight.
Ask a question about this stepWhen you are ready to make your tart, take the larger dough disc out of the fridge. If it is too hard to roll, let it sit at room temperature 5-10 minutes, but you don't want it to get too soft. On a lightly floured surface, roll the larger piece of dough out into a circle about 1/8 inch thick. Lightly drape the rolled dough over a 9-inch round tart pan, press it into the pan and trim the edges. Wait to roll out the other piece of dough until the tart is filled.
Ask a question about this stepLine the bottom crust with parchment or foil and weight it. Bake in a 425F oven for 20 minutes. Remove from oven, remove the weights and lining, return to the oven and bake for another 5 minutes. Then, set aside.
Ask a question about this step1 bunch of kale, washed and tough stalks removed (you could also use another winter green, if you'd like, kale is just my favorite) Ask a question about this ingredient
5 cloves of garlic, peeled but left whole Ask a question about this ingredient
3 medium leeks, washed well and thinly sliced - just the white and light green portions Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 cup oacked grated Cantal cheese (or Gruyere) Ask a question about this ingredient
juice of 1 lemon Ask a question about this ingredient
1/2 cup mascarpone cheese Ask a question about this ingredient
2 eggs Ask a question about this ingredient
sea salt and fresh ground pepper Ask a question about this ingredient
prepared cornmeal tart crust Ask a question about this ingredient
Put kale and garlic cloves in a steamer basket and steam for 10 minutes. Allow to cool just enough to handle, then chop the kale well and smash the garlic to a paste.
Ask a question about this stepIn the meantime, heat the olive oil over medium heat in a large frying pan. When the oil is shimmering, add the leeks. Stir and cook for 5 minutes over medium, then turn the heat to medium low and cook until the leeks are a lovely soft golden pile, about another 20 minutes. Turn the heat back to medium, stir in the kale and garlic and cook for another 5 minutes until the flavors have mingled and any extra liquid has cooked off.
Ask a question about this stepTransfer to a bowl. Allow to cool slightly, then stir in the Cantal cheese and lemon juice. At this point you can also preheat your oven to 350F. Taste the kale mixture and add salt and pepper to taste. Then stir in the eggs and mascarpone until everything is well combined.
Ask a question about this stepSpread the vegetable and cheese mixture into the prepared tart crust. On a lightly floured surface, roll out the second piece of dough into a 9 inch circle (use a pie plate to trace and trim it into a perfect circle), cut a shape or slits in the top and lay this over the tart filling. You don't need to seal the top crust with the bottom, leaving a space gives the tart another air vent, and adds aesthetic interest. If you prefer, you could also use the second piece of dough to make a lattice-work top. Or, if you want an open topped tart, then just save the second piece of dough for something else (actually you can cut it into little squares and bake it and it makes awesome crackers!).
Ask a question about this stepPlace a rimmed baking sheet on the bottom shelf of your oven to catch any drips, and place the tart on the middle shelf. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly and fragrant. Allow to cool for at least 10 minutes before attempting to remove the tart pan rim.
Ask a question about this stepServe the tart warm or at room temperature.
Ask a question about this stepThat's great!! I'm so happy to hear that!
This looks absolutely perfect for a nice fall dinner with some soup and a hunk of bread. Love it and saved it!!
Thanks CS! It's perfect with a fall soup! :)
Thank you!
Thanks wssmom! Mine too (or, well, some of them - the rest are in my other tarts! :) )
Thanks Midge! It turned out really fabulous!
I prepared this tart this weekend. It is just wonderful...