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Recipe: Italian Leek Tart (Porrata)
Similar Categories: Italian, Leek, Tart, Porrata
serves 6
1 9-inch all-butter piecrust, unbaked (see note)
1/4 cup extra-virgin olive oil
2 pounds leeks, white parts only, washed well and thinly sliced crosswise
Salt and freshly ground black pepper
3 large eggs 1 cup milk
2 tablespoons freshly grated Pecorino Romano cheese
2 tablespoons freshly grated Parmigiano-Reggiano cheese
3'1/2 ounces pancetta, finely chopped
Preheat the oven to 375 degrees. Line a 9-inch pie plate with the piecrust.
Prick the bottom, cover with aluminum
foil, fill with pie weights or dried beans, and bake until the dough has
set, 8 to 10 minutes. Remove the foil and the weights and bake until light
golden brown, 5 to 7 minutes more. Set aside to cool. Turn the oven down to
350 degrees.
Heat the olive oil in a large skillet over medium-high heat. Add the leeks,
season with salt and pepper, and cook until soft, about 8 minutes. Remove
from the heat and cool.
Beat together the eggs, milk, and cheeses in a medium bowl. Stir in the
cooled leeks. Sprinkle the chopped pancetta on the bottom of the baked
piecrust. Pour in the leek mixture. Bake until the filling is set, nicely
browned, and slightly risen, about I hour. Let the tart sit for 15 minutes
before serving (the center will sink).
1 9-inch all-butter piecrust, unbaked (see note)
1/4 cup extra-virgin olive oil
2 pounds leeks, white parts only, washed well and thinly sliced crosswise
Salt and freshly ground black pepper
3 large eggs 1 cup milk
2 tablespoons freshly grated Pecorino Romano cheese
2 tablespoons freshly grated Parmigiano-Reggiano cheese
3'1/2 ounces pancetta, finely chopped
Preheat the oven to 375 degrees. Line a 9-inch pie plate with the piecrust.
Prick the bottom, cover with aluminum
foil, fill with pie weights or dried beans, and bake until the dough has
set, 8 to 10 minutes. Remove the foil and the weights and bake until light
golden brown, 5 to 7 minutes more. Set aside to cool. Turn the oven down to
350 degrees.
Heat the olive oil in a large skillet over medium-high heat. Add the leeks,
season with salt and pepper, and cook until soft, about 8 minutes. Remove
from the heat and cool.
Beat together the eggs, milk, and cheeses in a medium bowl. Stir in the
cooled leeks. Sprinkle the chopped pancetta on the bottom of the baked
piecrust. Pour in the leek mixture. Bake until the filling is set, nicely
browned, and slightly risen, about I hour. Let the tart sit for 15 minutes
before serving (the center will sink).
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