Recipe: Cook this Belgian leek tart with aged cheese dish
The Belgian leek tart, known as flamiche aux poireaux, is a vegetarian and eggless twist on a classic Belgian dish. It pairs the sweetness of leeks with the savory depth of aged cheese, encased in a tender pastry crust. Ideal for those exploring international cuisine within dietary preferences, this version maintains the traditional essence. Let's get ready to cook this delightful tart!
Gather the following ingredients
You'll need one cup of all-purpose flour and half a cup of cold, cubed butter for the dough. Also required are three thinly sliced large leeks, one tablespoon of olive oil, one cup of aged cheese like Gouda or Cheddar, and one cup almond or soy milk. Two tablespoons cornstarch mixed with four tablespoons water will substitute eggs. Season with salt and pepper to taste.
Prepare the pastry dough
Start the pastry dough by mixing one cup all-purpose flour with half a cup of cold, cubed butter in a bowl. Blend with your fingers or a pastry cutter until it forms coarse crumbs. Add ice water, a tablespoon at a time, until the dough holds together without being wet. Shape into a disk, wrap in plastic, and refrigerate for an hour.
Cook the leeks
While the dough rests, heat a tablespoon of olive oil in a skillet over a medium setting. Add the leeks, stirring them occasionally, until they soften and become caramelized, a process taking about 10 minutes. Season with salt and pepper to your preference. After they've caramelized, remove the leeks from heat and allow them to cool slightly before incorporating into the tart.
Assemble and bake tart
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). On a floured work surface, roll the chilled dough into a circle, roughly 12 inches in diameter. Next, transfer it to a tart pan with a removable bottom or a pie dish by folding the dough into quarters and then unfolding it inside the pan. Trim any overhanging dough from the edges to fit neatly.
Serve your tart
After baking, let the Belgian leek tart cool for at least 10 minutes before cutting into wedges. This resting time allows the tart to set properly and enhances the flavor. It's perfect for serving either warm or at room temperature, making it a flexible option for brunch or dinner. The tart's adaptability to different meal settings adds to its charm.
