Snack with leek and olives

Name: Snack with leek and olives - Laura O.
Ingredients: 300 g flour; 20 g powdered yeast; a pinch of salt; 200 ml water; 70 ml oil plus another 30 ml oil; 6 stalks of leek; 1 red onion; pepper; thyme to taste; 7 tablespoons of tomato paste; 1 bunch of green onions; 7; 8 olives.

Sezon - Snack with leek and olives by Laura O. - Recipia

I usually make this snack when I have some leftover leeks and a few olives in the fridge. It’s made from simple ingredients, like for a savory tart, and you don’t need complicated utensils or techniques. If you use a glass baking dish or a regular tray with parchment paper, it won’t stick and comes out easily. It’s the kind of recipe you can prepare at a leisurely pace on a day when you want something savory but light. Quick Info Total time: approx. 1 hour and 30 minutes (includes rising) Preparation time: 20 minutes Baking time: 20 minutes Servings: 4-6, depending on how large you cut the pieces Difficulty: easy to medium Recipe type: savory snack, appetizer tart Ingredients Dough: 300 g flour 20 g dry yeast a pinch of salt 200 ml lukewarm water 70 ml oil Filling: 6 leeks 1 red onion 1 bunch of green onions 7 tablespoons tomato paste 7-8 pitted olives 30 ml oil salt, pepper, thyme (to taste) Preparation Method 1. For the dough: put the flour in a large bowl. Add the salt and dry yeast. Gradually pour in the lukewarm water and mix, then knead until you get an elastic dough, like for bread. Finally, incorporate 70 ml of oil. Don’t add the oil at the beginning, as it would hinder gluten development. Knead until all the oil is absorbed. 2. Cover the bowl with a towel and let the dough rise in a warm place for about an hour, until it doubles in volume. 3. In the meantime, prepare the filling. Clean and wash the leeks, red onion, and green onion. Slice them thinly. 4. Heat 30 ml of oil in a large skillet. Add the red onion, green onion, and leeks. Sauté over medium heat for 4-5 minutes, until softened, but don’t fry them too hard. 5. Add the tomato paste and mix. Let it cook for another 1-2 minutes. 6. Add the chopped olives and season with salt, pepper, and thyme to taste. Continue cooking until the filling reduces and the liquid evaporates almost completely. Remove from heat and let cool for a few minutes. 7. When the dough has risen, line a glass baking dish or a regular tray with parchment paper. Spread the dough directly in the tray, using your hands or a rolling pin, into a not-too-thick layer. 8. Place the dough in the preheated oven (180°C) for 4-5 minutes to firm up slightly on the surface. 9. Remove the tray, spread the leek and olive filling over the dough. 10. Put the tray back in the oven and bake for another 15 minutes, still at 180°C. When the edges become slightly browned, you can remove the snack. Why I make this recipe often I like that the ingredients are simple and I usually have them on hand. If I want something savory that can be easily cut and eaten both warm and cold, this recipe is among the first I think of. It’s prepared without hassle and doesn’t involve flaky dough or a lot of fat. It keeps well for a day or two. Tips and Variations Tips Let the filling reduce well. If it remains too liquid, it will soak the dough during baking. Don’t open the oven too often during the first baking, so you don’t lose heat. If you don’t have dry yeast, fresh yeast can work too, dissolved beforehand in a little warm water. Substitutions You can replace the red onion with white onion if you don’t have another on hand. Green olives work just as well as black ones. If you don’t have thyme, you can skip it, but it will slightly change the final taste. Variations You can add more olives if you prefer a stronger taste. Add a bit of chopped bell pepper if you have some in the fridge. For a tangier taste, you can add a few diced fresh tomatoes, but then you need to let the filling reduce even more. Serving Ideas Cut into small squares, it works as an appetizer for a gathering. It can be packed for a snack at work or a picnic. It’s good at room temperature, not just warm. Frequently Asked Questions Can I make the dough a day in advance? Yes, you can knead the dough and leave it in the fridge overnight, covered. Take it out an hour before baking to bring it back to room temperature. Can I use another type of flour? You can try whole wheat flour, but you might need a little more water and it may rise slower. If I don’t have tomato paste, can I use tomato purée or juice? Yes, but let the filling cook longer to reduce enough liquid. Don’t add it all at once; add gradually. Is the dough crispy or soft? It’s more like a soft bread dough, not crispy like a classic tart. Can I add cheese? The original recipe doesn’t include cheese, but if you want, you can add a bit of feta or grated cheese over the filling before baking. It will change the taste. Nutritional Values Estimate for one serving (out of 6): approx. 220-250 kcal, 7g fat, 38g carbohydrates, 4g protein. Indicative values. The carbohydrate content mainly comes from the flour, and the fats from the oil and olives. If you change the amount of oil or add cheese, it will also modify the caloric value. Storage and Reheating It keeps well in the fridge, covered, for 1-2 days. It’s best on the first day when the dough hasn’t absorbed too much moisture. You can quickly reheat it in the oven or microwave, but the texture will be a bit softer after refrigeration. I don’t recommend freezing it, as the dough doesn’t hold up to thawing.

Snack with leek and olives

Tags

Categories