Leek and arugula tart

« Maman s’il vous plait?! zzje peux??!! »

« Maman, si… merci beaucoup Maman »

I guess he took the « vous » when we were in Belgium. I remember the first year I was there how amazed I was by the frequent use of « s’il vous plait », cashier giving back money, waiter bringing the order… Now each time Jack is saying that I have the feeling of being a domineering and traumatizing mother to her children. I way prefer when he was saying « sipoloto » instead of « s’il vous plait »!

I came back from Belgium head full of projects, some will soon be implemented (HiHaaa) and others will be in a few years (in Roma or Belgium, Liège or Brussels why not). Also I have to follow some recommendations: to publish more on my blog! (…I knew that in a completely different way a few years ago, Science, its researchers and the obligation to publish ever more …. ugh!). I am thinking about recipes and their pictures, and also about a nice contest: « j’ai descendu dans mon jardin » organized by 750g and FIPC (Festival International de la Photographie Culinaire). The subject is: vegetables in the plate. The 10 most commented pictures of the 750g.com FB will be in final. 10 others will be selected by the jury. Among the 20 selected pictures the winner will have a nice prize (REALLY REALLY REALLY nice…. among it a kitchenaid…my dream!). You have up to 3 pictures to submit. So a very friendly and playful competition. I think I might have found an idea, but still have to find a couple of accessories and the spot to shot pictures;-) Go see the link and try, it’s always a really nice way to discover some unknown and nice foodblogs!

Let’s see the recipe now, it is also another homemade tart from my student years. I baked it again recently when my friend Laura hosted the kids and I (Thank again!) in Bxl.

Leek and arugula tart

  • 125 g salted butter soft
  • 250 g flour
  • a small glass of cold water
  • 4 leeks
  • 120 g arugula
  • 4 eggs
  • 250 ml cream
  • 20 g butter
  1. Prepare the dough: in a bowl sift the flour and add the butter cut into pieces. Mix with fingertips for 2-3 minutes (the mixture becomes crumbly). Add a little water and knead until a soft dough. Cover with plastic wrap and let rest at least one hour in the refrigerator.
  2. Preheat oven to 180 ° C.
  3. Wash the arugola and leeks. Cut the leeks (white only) in lengths of 1 cm.
  4. In a pan melt butter and add leeks. When cooked add 50 ml of fresh cream and let it reduce.
  5. In a bowl whisk eggs with 200 ml of cream. Add some salt and pepper.
  6. On a lightly floured work, roll the dough and spread it over the tart.
  7. Add the leeks and half of the arugula. Pour egg + cream.
  8. Bake for 35 minutes.
  9. Serve warm with a few shavings of Parmesan and remaining arugula with dressing.

Tarte aux poireaux et roquette

  • 125 g de beurre demi sel mou
  • 250 g de farine
  • un petit verre d’eau froide
  • 4 poireaux
  • 120 g de roquettes
  • 4 oeufs
  • 250 ml de crème fraiche
  • 20 g de beurre
  1. Préparer la pate: dans un saladier tamiser la farine et ajouter le beurre coupé en morceaux. Malaxer du bout des doigts pendant 2-3 minutes (le mélange devient friable). Ajouter un peu d’eau et pétrir jusqu’à obtenir une pate souple. Couvrir de film alimentaire et laisser reposer au moins une heure au frigo.
  2. Préchauffer le four à 180°C.
  3. Nettoyer la roquette et les poireaux. Détailler les poireaux (le blanc uniquement) en tronçons de 1 cm.
  4. Dans une poele faire fondre le beurre et ajouter les poireaux. En fin de cuisson ajouter 50 ml de crème fraiche et laisser réduire.
  5. Dans un bol fouetter les oeufs avec 200 ml de crème fraiche. Saler et poivrer.
  6. Sur un plan de travail légèrement fariné, abaisser la pate et l’étaler sur le fond de tarte.
  7. Y ajouter les poireaux et la moitié de la roquette. Verser le mélange oeufs+crème fraiche.
  8. Enfourner pour 35 minutes environ.
  9. Déguster tiède avec quelques copeaux de parmesan et la roquette restante accompagnée de vinaigrette.

Crostata di porri e rucola

  • 125 g di burro salato morbido
  • 250 g di farina
  • un piccolo bicchiere di acqua fredda
  • 4 porri
  • 120 g rucola
  • 4 uova
  • 250 ml di panna
  • 20g di burro
  1. Preparare la pasta: In una terrina setacciare la farina e aggiungere il burro tagliato a pezzetti. Mescolare con le dita per 2-3 minuti (la miscela diventa friabile). Aggiungere un po ‘d’acqua e impastare fino ad ottenere un impasto morbido. Coprire con pellicola trasparente e lasciare riposare almeno un’ora in frigorifero.
  2. Preriscaldare il forno a 180 ° C
  3. Lavate la rucola e porri. Tagliare i porri (solo la parte bianca) la cui lunghezza di 1 cm.
  4. In una padella sciogliere il burro e aggiungere i porri. A cottura ultimata aggiungere 50 ml di panna fresca e ridurre.
  5. In una terrina sbattere le uova con 200 ml di panna. Aggiungere sale e pepe.
  6. Spianare la pasta e stenderla sulla torta.
  7. Aggiungere i porri e metà della rucola. Versare la crema d’uovo + panna.
  8. Infornare per 35 minuti.
  9. Servire tiepida con alcune scaglie di parmigiano e rucola rimanente con salsa.
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3 comments to Leek and arugula tart

  • Béné

    Étonnant mariage que j’aimerais tester ! Nice picts as usual ;-)
    bises aux petits

  • Anh

    I absolutely love the idea of this tart! Just perfect.

  • Valérie

    Je fais poireaux et saumon fumé et c’est très sympa mais je vais essayer ce mélange qui me parait très intéressant, et les photos invitent à la dégustation, comme d’habitude. Bises et à bientôt.

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