A savoury tart is an excellent way of using up food scraps and leftovers, especially if you don’t have much time and have lots of hungry mouths to feed. I made this tart, using the green part of the leek, for friends of mine who no longer notice if they’re eating peels and stalks – in fact they seemed to like it as it disappeared really quickly.
Here is the recipe, remembering always that the ingredients should be organic or biodynamic.
200g of baking flour
100g of butter
70g cold water
The green parts from 4 leeks
150 g of cheese (your choice)
Salt and pepper
Let’s begin with the pastry: knead the butter into the flour and add the cold water until dough forms a smooth ball. Wrap it in a cloth or a reusable food bag and leave it to rest in the fridge for half an hour. In the meantime, wash and dry the leeks and chop finely. Place in a hot pan with a dash of olive oil and soften for a few minutes. Then add half a cup of water or vegetable stock and let it cook until the liquid has evaporated. Let it cool and then add the egg, the salt, pepper and cheese. The choice of cheese will determine the taste of your tart, so go ahead and sue whatever’s in the fridge, but bear in mind that the taste will vary greatly with a softer, more delicate cheese or a mature, harder cheese. I chose a “caprino” which is a smooth, fresh goat’s cheese and the combination is really excellent, especially if you eat the pie cold. Pre-heat the oven to 180°C. Roll out the dough so that it lines a pie dish with a diameter of approx. 27 cm. Add the filling and bake in the oven for approx. 30 minutes. Check if it’s done with a baking fork before removing from the oven.
Instead of using leeks, you can also use the green tops of scallion.