Facelift: Leek Tart

Visiting old friends is always a wonderful experience. Not only it is the time to catch up, but sometimes it is also an occasion for celebration around the table. This time was no different. And it reminded me how much I love leek tart. It also triggered a zest for new explorations. I have to admit that lately I have not been adventurous in my kitchen. So, I buried myself in the kitchen and… came up with a new collection of recipes. I am so happy about that!

And today I will share with you one of those new recipes. Today I will tell you about how to make a very healthy version of a savory tart. And, as with my broccoli skillet, this recipe will always bring back great memories, because I will always think about my old friends and how much I love them.

The trick is to make a totally different crust that we are all used to making. This crust is made from buckwheat and millet, simply because I had them handy. But of course you can use either buckwheat, millet or for example quinoa, which is the healthiest version of a grain.

Making of a crust is not super complicated; actually it is easier than making the traditional crust. All you need is cooked grain (ideally, fermented first), eggs, cheese and herbs. Folding takes no time and there is no rolling involved. The most wonderful thing about this crust is that, after baking it is firm and does not fall apart. I think that, one of the reasons why I have not tried it before was, because I always thought that, it would fall apart and the dish would turn into a colorful mess. But the result exceeded all my expectations; my beloved leek tart was tastier than before, I simply loved the taste of my new crust in combination with what was inside.

If you are like me, and you like the leek tart, I encourage you to try this recipe. I really hope that you too will not be disappointed but what is more, you will fall in love with the new way of making savory tarts.

Ingredients 2 leeks 1 tbsp herbs (parsley, dill, Thyme) 100g spinach 6 egss 100g cheese 250ml sour cream 150g camembert cheese 50ml white wine Salt, pepper

Nutritional Value Vitamin E                 53% Vitamin A               355% Vitamin B1               77% Vitamin B2              257% Vitamin B3               54% Vitamin B5              116% Vitamin B6              120% Vitamin B12            163% Foliate                  192% Vitamin C                90% Calcium                 177% Magnesium             146% Iron                      130% Zinc                      126% Potassium                75% Dietary fiber             67% Protein                  280% Fats                      304%

Directions Ferment grain in acidic water overnight The next day wash grain and cook in salted water. It usually takes 2-3 minutes after the water starts to boil. Drain and set aside to cool down In a bowl, combine grain (buckwheat and millet), grated cheese, herbs and 3 eggs. Mix to combine. “The dough” will be relatively sticky. Cover the form with baking paper. I did that because I wanted to make sure that I will be able to remove the tart without any damage. Transfer the “grain dough” and try to form a crust going around the edges. Bake the dough for approx. 25 min. at 180 degrees. At this point you will notice that cheese start to nicely melt but the edges of the dough will not yet be firm. Turn off the oven BUT do not remove the crust. Let it sit for another 20-15 minutes. At this time the edges will nicely firm and brown. While the crust is baking fry leeks in butter until translucent. Add wine and deglaze for another 5 minutes. Prepare the filling. Into the sour cream add the remaining 3 eggs and beat everything into a smooth cream. Season with salt and pepper. Into a cooled-down crust add fresh spinach and cubes of camembert cheese (half of them). Pour the creamy filling and top everything with the remaining camembert. Bake at 180 degrees for another 30 minutes. Turn off the oven and let the tart sit for 5 minutes. Remove from the form and ENJOY!