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Italian Leek Tart (Porrata)
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- #45624
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 all-butter pie crust, unbaked (9-inch size)
1/4 cup extra-virgin olive oil
2 pounds leeks, white parts only, washed well and thinly sliced crosswise
salt
freshly ground black pepper
3 large eggs
1 cup milk
2 tablespoons freshly grated Pecorino Romano cheese
2 tablespoons freshly grated Parmigiano-Reggiano cheese
3 1/2 ounces pancetta, finely chopped
directions
Preheat the oven to 375 degrees F.
Line a 9-inch pie plate with the pie crust. Prick the bottom, cover with aluminum foil, fill with pie weights or dried beans, and bake until the dough has set, 8 to 10 minutes.
Remove the foil and the weights and bake until light golden brown, 5 to 7 minutes more. Set aside to cool. Turn the oven down to 350 degrees F.
Heat the olive oil in a large skillet over medium-high heat. Add the leeks, season with salt and pepper, and cook until soft, about 8 minutes. Remove from the heat and cool.
Beat together the eggs, milk, and cheeses in a medium bowl. Stir in the cooled leeks. Sprinkle the chopped pancetta on the bottom of the baked pie crust. Pour in the leek mixture.
Bake until the filling is set, nicely browned, and slightly risen, about 1 hour. Let the tart sit for 15 minutes before serving (the center will sink).
added by
RL1973
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 27, 2016
Amazing!! I have been making this for years for my family and friends and it is a big hit for both. One of my favorites
May 26, 2008
Made mine as a gluten-free dish in a glass casserole without the pie crust! Added 2 average sized portabello mushrooms, large dice and substituted UNSWEETENED almond milk for cow's milk. I did allow a smidge of dairy, substituting Fontina cheese for the 2 cheeses in this recipe. Wonderful, savory side with broiled halibut. Also makes a great light supper with salad. Enjoy!