Leek Pie

Leek Health Benefits

A good source of dietary Fiber , leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.

The leek, Allium porrum, is a member of the onion family, but the flavour is much more refined, subtle, and sweet than the standard onion. Thought to be native to the Mediterranean area and Asia, leeks have been cultivated for more than 3,000 years and have long been popular in Europe.

Leek Pie

Pate Brisee

225g plain flour

100g of butter diced

Salt

1 egg yolk + tbsp water

(Instead of water I just use the whole egg)

Filling

2 tbsp butter

Big bunch of leeks thinly sliced- including one inch of the tender green leaves.

Pinch of ground nutmeg or paprika

Salt and pepper

3 egg yolks

125ml double cream

My addition to the filling:

- 2 tbsp of cream Fraiche or sour cream (optional)

- 1 ½ cup Swiss cheese or gruyere)

- ¼ cup of parmesan cheese

Directions:

Put the butter into a bowl; add the salt work together with a wooden spatula until creamy.

Break in the egg and work until smooth. Pour in the flour and mix rapidly. Empty onto a floured board and work the ingredient together with one hand. Gathering them up lightly with the fingers and pushing the mixture with the heal and palm of the hand. To incorporate the flour do this only until a ball forms. Leave the pastry to rest for 1 hour in the fridge before use.

After the pastry has rested, place it on a lightly floured surface and roll it out evenly to fit a round 9 inch pie plate. You can use a loose bottom pie tray. ( I am afraid that the stuffing will pour over and spill in the oven) Roll the pastry, pressing it into the corners. Trim the edges with a sharp knife.

Because the stuffing is a custard base I like to bake the dough for 10-12 minutes before adding the stuffing, this will dry it a bit.

Thinly slice the leeks leaving one inch of the tender green leaves, as they are full of nutrition, wash the leeks several time, and preferably if you can soak them in water several times so they completely clean .

In a pan melt the butter over a gentle heat, add the sliced leeks. Season with salt and pepper. Cook until they sweat down. It will take around 20 minutes. Stir from time to time. Remove from the heat and leave them to cool.

Whisk together the egg yolks, nutmeg and the creams. Take the dough out of the oven, sprinkle the leeks in the bottom of the pie, then pour the custard over then the two cheeses. Bake in a hot 400F oven for 15 minutes then reduce the heat to 350F and cook for another 15-20 minutes until the filling is set and is a pale golden colour and the pastry is crisp (if you are using a loose tart pan use less time) Let the tart rest for about 15 minutes before serving.

We were hungry so we only rested the pie for 5 minutes exact. When I sliced it the cheese was oozing out… I don’t think this is bad!!!!!!!!!!!!

we served home made pickled baby beets and pickled carrot sticks.

Alsace Onion Tart

In the Alsace region, conviviality and good-nature are the ingredients for a great, friendly evening. That is why it is not surprising that Alsatian people like both good food and good wine! Indeed the Alsace region of France is one of the country's smallest regions but it boasts mouth-watering specialties. This French North-East region – that shares borders with Germany – perpetuates the traditional gastronomy of France that is now renowned worldwide.

Ingredients

For pastry

• 2 cups all-purpose flour
• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1/4 cup vegetable shortening
• 1/2 teaspoon salt
• 4 to 5 tablespoons ice water

For filling

• 4 bacon slices (1/4 lb), cut crosswise into 1/8- to 1/16-inch-wide strips
• 3 tablespoons unsalted butter
• 2 lb onions, halved lengthwise and very thinly sliced crosswise (10 cups)
• 1 1/4 teaspoons salt
• 1 teaspoon black pepper
• 1 cup crème Fraiche or heavy cream
• 4 large eggs
• 1/2 teaspoon freshly grated nutmeg
• Special equipment: a pastry scraper; an 11-inch tart pan (1 1/4 inches deep) with a removable bottom; pie weights or raw rice

Preparation

Make pastry:
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)

Turn out mixture onto a lightly floured surface and divide into 6 equal portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with pastry scraper and press into a ball, then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

Roll out dough on a floured surface with a floured rolling pin into a 14-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 400°F.

Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)

Prepare filling while shell bakes:
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.

Whisk together crème Fraiche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.

Fill and bake tart:
Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.

Cooks' notes:

* Dough (as a disk or fitted into tart shell) can be chilled, wrapped in plastic wrap, up to 1 day. Let disk stand at room temperature 20 minutes before rolling out. ·Tart can be baked 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before serving.

** Tart can be baked in muffin pan and served as an appetizer instead of first course.

*** Source Epicurious.com