A few months ago, Hungry Bear saw Gourmet's onion tart recipe and wanted to make it. She was reminded of an amazing leek tart that she had at Le Charm in San Francisco. We've seen a lot of nice looking leeks at the market, so she tweaked the recipe slightly and made a leek and onion tart.
We bought some beautiful leeks several weeks ago, but sadly, we accidentally let them rot in the fridge. Undeterred from this mishap, we bought some more leeks yesterday and Hungry Bear finally made the tart.
The tart had a pizza-like crust and the deeply caramelized leeks and onions were super sweet. There was also a hint of licorice flavor from the fennel seeds. Although it was not difficult to make, it was time consuming to make the dough and slowly melt the leeks and onions.
I'm very proud of Hungry Bear for making the tart. Besides being fantastic, I think she's conquered her fear of making dough!
Leek and Onion Tart Recipe
- 2 1/4 teaspoons active dry yeast (a 1/4-oz package)
- 1/2 cup warm water (105–115°F)
- 1 1/2 to 1 3/4 cups all-purpose flour
- 1 large egg
- 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 1/2 teaspoons salt, divided
- 2 teaspoons fennel seeds
- 1 pound leeks, cleaned, halved and thinly sliced
- 2 pounds yellow onions, halved and thinly sliced
- 1 tablespoon Dijon mustard
- 1/2 cup Parmigiano-Reggiano, grated
- Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, add 1 teaspoon of sugar.)
- Put 1 1/2 cups flour in a medium bowl, then make a well in center of flour and add yeast mixture to well. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
- While dough rises, heat remaining 1/3 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel seeds until a shade darker, about 30 seconds. Stir in leeks and onions, remaining teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until leeks and onions are very tender and golden brown, 1 to 1 1/4 hours.
- Preheat oven to 375°F with rack in middle.
- Knead dough gently on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet (preferably blue steel) into a 15- by 12-inch rectangle, turning up or crimping edge, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread leeks and onions evenly over mustard, then sprinkle evenly with cheese.
- Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.
Makes 4 servings or 8 servings as an hors d'oeuvre
Gourmet Note: Onion mixture can be made 2 days ahead and chilled, covered.
[Adapted from Gourmet magazine]
[tags]onions, leeks, tart, mustard, fennel seeds, dough, cheese[/tags]