About This Recipe
Gluten-Free Leek Tart with Parmesan.
Ingredients
At Oliviers&Co
Reserved harvest Greek extra virgin olive oil
L'Extraverte extra virgin olive oil
Organic silver balsamic vinegar of Modena
Specialty vinegar with mango
At the market
TART CRUST
210 g pea flour or gluten free flour
130 g buckwheat flour
1½ tsp salt
150 ml water
FILLING
4 large leeks
2 garlic cloves
Salt and pepper
40 g grated parmesan
EGG MIXTURE
5 eggs
100 ml oat milk (or regular milk)
1 tsp fennel seeds
½ tsp chili flakes
Salt and pepper
TOPPING
Fresh thyme
SALAD
4–5 blood oranges
2 cans of butter beans
Zest of ½–1 organic orange
20 fresh mint leaves
Salt and pepper
Directions
TART CRUST
Preheat your oven to 180°C / 355°F (fan).
In a bowl, mix salt, pea flour, and buckwheat flour. Add the water and Classic Greek olive oil. Stir first with a spoon, then knead with your hands until a cohesive dough forms.
Grease your tart tin with a little olive oil—we used a rectangular 30×20 cm tin, but a round one works too. Roll the dough out on a floured surface and place it in the tin. If the dough is too crumbly to lift, press it directly into the tin with your fingers—just make sure it doesn’t end up too thick.
Blind-bake the crust for 8 minutes while preparing the leeks.
FILLING
Trim the leeks to fit your tart tin, halve them lengthwise, and rinse thoroughly.
Sauté the leeks cut-side down for 5–6 minutes in Classic Greek olive oil with the crushed garlic cloves. Season with salt and pepper. The cut side should become nicely browned, and the leeks should be slightly tender.
In a bowl, whisk together the egg mixture ingredients. Sprinkle the grated Parmesan evenly over the pre-baked crust.
Arrange the leeks closely together, cut-side up, on top of the Parmesan. Carefully pour the egg mixture in between the leeks.
Bake the tart at 180°C / 355°F (fan) for 35 minutes.
SALAD
Meanwhile, prepare the salad. Peel the blood oranges and cut them into bite-sized pieces.
Rinse the butter beans, pat them dry, and combine them in a bowl with the blood oranges, L’Extraverte olive oil, mango vinegar, orange zest, half the mint leaves, salt, and pepper.
Transfer to a serving platter and top with more L’Extraverte olive oil and the remaining mint leaves.
TOPPING
When the tart is done baking, garnish with fresh thyme, a drizzle of the beautiful balsamic vinegar, L’Extraverte olive oil, and a pinch of flaky salt.
Enjoy!