Leek tart

Name: Leek tart
Ingredients: 1/2 sheet puff pastry (about 125 g); 50 g butter; 5 thin leek stalks or 1 thick stalk; 250 g fresh cow’s cheese; 150 g telemea cheese; 2 tablespoons sour cream; 10 g fresh dill or parsley (optional); 1 teaspoon French herb blend (optional); 1/2 teaspoon ground pepper; 100 g cold cuts (dry salami and pastrami); 6 cherry tomatoes (optional)

Appetizers - Leek tart by Jana K. - Recipia

Leek tart is baked in puff pastry with a cheese and cold-cut filling; the top may crack a little. The fresh cheese and telemea give the filling texture, while the softened leek adds a mellow flavor to this savory leek and telemea tart. I cut it while it’s still a little warm. Prep: 20 minutes. Cook: 35 minutes. Total time: 55 minutes. Serves: 4. Approximately 500 kcal and 22 g protein per serving.

Ingredients

1/2 sheet puff pastry (about 125 g)
50 g butter
5 thin leek stalks or 1 thick stalk
250 g fresh cow’s cheese
150 g telemea cheese
2 tablespoons sour cream
10 g fresh dill or parsley (optional)
1 teaspoon French herb blend (optional)
1/2 teaspoon ground pepper
100 g cold cuts (dry salami and pastrami)
6 cherry tomatoes (optional)

Preparation

1. Thaw half a sheet of puff pastry. Heat the oven to 200°C. 2. Clean the leek, slice it into rounds and wash them well. Melt the butter in a very hot pan and sauté the leek for 5 minutes, until softened. 3. Mix the fresh cheese with the telemea, sour cream, dill or parsley and pepper. Cut the cold cuts into thin slices. 4. Arrange the pastry in a 20 cm tart pan, covering the bottom and sides. Prick it with a fork. 5. Put the sautéed leek, cold cuts and cheese mixture on the pastry. Smooth the filling and, if you like, top with the cherry tomatoes cut in half. 6. Bake the tart for 30 minutes at 200°C, until the filling is set and the pastry is lightly browned. The top may crack. 7. Serve the tart warm or cold.

Notes

Puff pastry contains gluten, and the cheeses and sour cream contain dairy; without the cold cuts, the filling remains vegetarian. I used a 20 cm tart pan and half a sheet of pastry; for the cold cuts, I had a little dry salami and pastrami. Choose a leek with a firm white part and light green leaves; if the stalk is thick, slice the rounds more thinly. If the fresh cheese is very wet, leave it to drain before mixing, otherwise the filling may turn out soft. In its composition, it’s closer to a cheese pie than an egg quiche. Serve with mujdei, a Romanian garlic sauce. Keep it covered in the fridge for up to 3 days.