My parents are a little bit picky when it comes to food. They have their habits, and usually don’t change them, and it is hard to please them both. So every time they visit us, it is a real challenge in the kitchen. But I don’t mind, I am bold, and I always take the risk to try different things, as I did with this leeks and pecans tart. Tart that they actually liked! We have a winner and I am keeping it! 😛
Ingredients for 6 portions (24/26 cm diameter tin):
- 1 short crust pastry
- 7 or 8 leeks
- 5 to 6 tablespoons of crème fraîche
- 1 teaspoon of curry
- 100 g of grated Parmesan
- 20 g of butter
- 20ish pecan nuts
- Salt, pepper
- Preparation: 30 mins
- Cooking: 35 mins
- Rest: none
1- Preheat the oven at 180 Celsius degrees.
2- Roll out the pastry and line the greased tart tin. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Put some been on the pastry to prevent it from rising, and put it into the oven for 10 minutes. After that time, remove from oven and set aside.
3- Cut the leeks in 4, wash thoroughly between the leaves and drain the water, then chop them. Crush roughly the pecans.
4- Melt the butter in a large pan over medium heat and add the leeks, the pecans, the curry, salt, pepper, and let cook covered for 10 minutes.
5- Remove from heat, let cool down for a couple of minutes, and add the crème fraiche and the Parmesan and stir all together.
6- Pour this mix over the tart base and in the oven for 25 to 30 minutes. I love it either at room temperature or warm, with fresh green salad.