Tomato Leek Tart Recipe

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Ingredients:

Serving

3 cups flour
1/3 cup sugar
1 1/2 tsp salt
1 tsp fennel seed, crushed
1 cup butter, chilled and cut into pieces
2 eggs, beaten
3 tbsp butter
1 tbsp olive oil
5 -6 leeks, white and light green parts only, cut into 2-inch lengths and sliced inot 1/4 juliene (about 4 cups)
1/3 cup shallot, sliced
2 garlic cloves, minced
1 pinch saffron, crushed and dissolved in 1 tbsp hot water
2 tbsp anise liqueur
1/2 cup parsley, chopped
salt and pepper
10 oz fontina cheese, grated
10 tomatoes, sliced into 1/4-inch rounds
4 eggs, room temperature
2/3 cup whipping cream
1 tsp salt
3 tbsp butter, softened

Directions:

To make the pastry: in a food processor combine 3 cups of flour, sugar and salt until on/off turns. Add fennel and process for 30 seconds. Blend in 1 cup of butter (broken into pieces) using on/off turns until mixture resembles coarse meal. Add eggs while machine is running and mix just until dough comes together. You may need to add a bit more flour if dough doesn't come together. Remove dough from processor and shape into disc and wrap in wax paper and refrigerate for several hours or overnight.
To prepare filling: melt the 3 T of butter and oil in a large skillet over medium heat. Add leeks and shallots and cook until soft (10 minutes). Add garlic and saffron and stir 2 minutes more. Blend in liqueur and cook for 2 more minutes or until it evaporates. Stir in parsley and salt and pepper. Cool to room temperature before proceeding.
To assemble tart: preheat oven to 425 degrees F.
On a floured board roll dough out to fit 11-inch tart pan circle (about 1/4 inch thick). Fit into pan with a removeable bottom, and trim edges. Chill 30 minutes.
Line pastry with foil and fill with dried beans or pie weights. Bake for 8-10 minutes, remove foil and weights and bake for 10 more minutes or until golden.
Spoon in leek mixture. Sprinkle with cheese. Top with tomato slices, overlapping circles.
Whisk together eggs, cream and salt and then pour over filling.
Set tart on a baking sheet and bake for 30-40 minutes or until filling is set. Brush with melted butter during last 5 minutes of baking. Cool in pan on rack.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	724.76 Kcal (3034 kJ)
Calories from fat	449.14 Kcal
		% Daily Value*
Total Fat	49.9g	77%
Cholesterol	207.14mg	69%
Sodium	1858.45mg	77%
Potassium	345.49mg	7%
Total Carbs	53.62g	18%
Sugars	6.77g	27%
Dietary Fiber	5.93g	24%
Protein	17.89g	36%
Vitamin C	13.4mg	22%
Vitamin A	0.3mg	10%
Iron	3.7mg	20%
Calcium	332.7mg	33%

Amount Per 100 g
Calories	298.32 Kcal (1249 kJ)
Calories from fat	184.87 Kcal
		% Daily Value*
Total Fat	20.54g	77%
Cholesterol	85.26mg	69%
Sodium	764.95mg	77%
Potassium	142.2mg	7%
Total Carbs	22.07g	18%
Sugars	2.78g	27%
Dietary Fiber	2.44g	24%
Protein	7.37g	36%
Vitamin C	5.5mg	22%
Vitamin A	0.1mg	10%
Iron	1.5mg	20%
Calcium	136.9mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.9

Points
20

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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