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Tomato Leek Tart

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    This recipe is just the ticket for those who don’t want to put in a lot of active kitchen time but still want to turn out a dish that has looks to kill. If you please, the mozzarella can be replaced with Gruyère or other Swiss-style cheese.

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    3/4 cup (180 mL) whole wheat flour3/4 cup (180 mL) all-purpose or bread flour1 Tbsp (15 mL) fresh thyme1/2 tsp (2 mL) sea salt1/3 cup (80 mL) extra-virgin olive oil6 Tbsp (90 mL) cold water2 tsp (10 mL) grapeseed or other oil of choice2 leeks, white and light green parts, thinly sliced2 cups (500 mL) sliced cremini mushrooms2 garlic cloves, minced1 cup (250 mL) shredded mozzarella cheese, divided4 plum (Roma) tomatoes, thinly sliced into rounds4 large free-range eggs1/2 cup (125 mL) low-fat milk2 Tbsp (30 mL) chopped fresh chives2 tsp (10 mL) Dijon mustard1/2 tsp (2 mL) smoked paprika (optional)1/4 tsp (1 mL) black pepperParmesan cheese, grated (optional)

    In large bowl, combine whole wheat flour, all-purpose flour, thyme, and salt. Make well in dry ingredients and pour in olive oil and water. Mix together until dough forms, adding additional water, 1 Tbsp (15 mL) at a time, if needed to help everything stick together, but make sure dough is not too moist. Place dough in airtight container and chill in refrigerator for at least 30 minutes before using.

    Preheat oven to 400 F (200 C).

    Heat grapeseed oil in large skillet over medium heat. Add leeks, mushrooms, and garlic; cook until vegetables have softened, about 5 minutes. Remove from heat.

    Grease an 8 to 10 in (20 to 25 cm) tart or pie pan. Press dough into pan so it rises up the sides. Bake for 12 minutes, or just until crust begins to brown and firm up. Remove from oven, sprinkle 1/2 cup (125 mL) mozzarella cheese over crust and top with half the tomato slices.

    In large bowl, lightly beat together eggs and milk. Stir in cooked vegetables, remaining mozzarella cheese, chives, mustard, paprika (if using), and black pepper. Pour egg mixture into tart pan so that it’s evenly spread out, and top with remaining tomato slices. Cook for 30 minutes, or until eggs are set in the middle.

    Let cool for a few minutes before slicing. Serve wedges garnished with Parmesan cheese and additional black pepper if desired.

    Serves 6.

    Each serving contains: 371 calories; 14 g protein; 22 g total fat (6 g sat. fat, 0 g trans fat); 31 g total carbohydrates (4 g sugars, 3 g fibre); 377 mg sodium

    source: "You Say Tomato", alive #370, August 2013

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    Tomato Leek Tart

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