Tart with leek and chard
4 servings
57 minutes
Leek and chard tart is a refined dish of Yugoslav cuisine, combining delicate shortcrust pastry with a rich filling of aromatic leek and fresh chard. This recipe originates from traditional Balkan gastronomy, where vegetables play a key role in the cuisine. The tender pastry gives the dish lightness, while the creamy sauce with Dijon mustard reveals subtle flavor notes, balancing its spiciness. Baked Gruyère completes the composition with a light nutty crust. The tart is perfect for cozy family dinners or as an elegant appetizer on a festive table. It can be served warm, enjoying the tenderness of the texture and the depth of flavor of each ingredient.
1
Cut the dark green leaves and roots of the leek. Finely chop the remaining parts - it should yield 4-5 cups.
- Leek: 4 pieces
2
Cut the stems of the chard. Thinly slice the leaves - you should have about 4 cups.
- Chard (Swiss chard): 1 bunch
3
Roll out the dough into a circle with a diameter of 35 cm. Place it in a round form with low sides and press it down well. Send it to the refrigerator for 30 minutes.
- Shortcrust pastry: 500 g
4
Preheat the oven to 190 degrees.
5
Cover the dough with parchment paper, add beans or grains, and bake in the oven for 25 minutes until golden brown. Remove the paper with the beans and brown for another 15 minutes. Let cool.
6
Meanwhile, heat olive oil in a saucepan over medium heat. Add leeks and sauté until soft for 10 minutes. Pour in the wine and add chard. Cook for about 5 minutes until the chard is tender and the wine has evaporated.
- Extra virgin olive oil: 2 tablespoons
- Leek: 4 pieces
- Dry white wine: 0.3 glass
- Chard (Swiss chard): 1 bunch
7
Melt butter in a saucepan. Add flour and mix well. Slowly whisk in the milk and bring to a boil. Let it thicken, stirring, for 3 minutes.
- Butter: 1 tablespoon
- Wheat flour: 2 tablespoons
- Milk: 0.3 glass
8
In a saucepan with leeks and Swiss chard, add milk sauce, mustard, and lightly beaten egg. Mix, season with salt and pepper.
- Milk: 0.3 glass
- Dijon mustard: 2 tablespoons
- Chicken egg (large): 1 piece
- Coarse salt: to taste
- Freshly ground black pepper: to taste
9
Spread the filling on the dough and sprinkle with cheese. Bake until golden for 35 minutes. Let cool slightly and serve warm.
- Grated Gruyere cheese: 100 g
