Leek and Walnut Tart

I can offer you an Italian version of the leek and walnut tart that will be a delicious appetizer or a fancy second course. Here are the ingredients and the method:

Ingredients

• 1 roll of brisée pastry (or puff pastry if you prefer)
• 3-4 leeks, the white and slightly green parts, cleaned and sliced
• 150 g of coarsely chopped walnut kernels
• 200 ml of fresh cream
• 3 eggs
• 100 g of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil
• Butter to taste (for greasing the pan)

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. In a skillet, heat a drizzle of extra virgin olive oil and sauté the sliced leeks until they are soft and lightly golden. Salt and pepper them to taste and let them cool down.
3. In a bowl, beat the eggs with a whisk and add the fresh cream. Add the grated Parmesan, the chopped walnuts and mix well.
4. Add the sautéed leeks to the egg mixture and stir to distribute evenly.
5. Butter a tart pan and lay the roll of brisée pastry in it, pressing down the edges well and pricking the bottom with a fork.
6. Pour the leek and walnut mixture over the pastry and level it with a spoon.
7. Bake the tart in the preheated oven for about 30-40 minutes, or until the surface is golden and the pastry is cooked.
8. Remove the leek and walnut tart from the oven and let it cool slightly before serving.

This tart is inspired by French cuisine, but with the addition of Parmesan and the use of simple and rustic ingredients like leeks and walnuts, it becomes a dish with a truly Italian flavor.

Curious Facts

Leeks have a delicate flavor that pairs well with the richness of the walnuts, and Parmesan adds a touch of savoriness that enhances all the other ingredients. In Italy, there is a great variety of savory pies, often used to consume leftovers of vegetables or cheeses, and this recipe fits perfectly into this tradition, with a balance of flavors and simplicity of preparation that will win over any palate.