Leek and Onion Tart
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]
21 Comments on “Leek and Onion Tart”
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YeastSpotting | Wild Yeast
[…] Leek and Onion Tart at Sunday Nite Dinner […]
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Savory Tart | allicatcooks
[…] Leek & Onion Tart Recipe via Sunday Nite Dinner (originally from Gourmet) SND Note: To speed up the cooking time, sauté the leeks and onions on higher heat to reduce the caramelization time. Ingredients 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 Directions 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 […]
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leek & onion tart | Oh Alli Cat
[…] from Sunday Nite Dinner’s Leek & Onion Tart originally from Gourmet Ingredients 2 1/4 teaspoons active dry yeast (a 1/4-oz package) 1/2 cup […]
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Oh my god…I’m dying. That looks phenomenal.
Btw, do you use a flash for your photography? I was wondering what kind of lighting you have going. Your photos are great.
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I love the topping — leeks and onions caramelized together are so sweet — but I’m going to try this with store-bought pizza dough to speed it up. Here in Rhode Island, which is most definitely pizza country, you can buy good quality locally-made dough in every supermarket.
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This looks like something I’d love!
The idea of adding fennel seeds to a leek and onion tart sounds interesting. Should try that with my favourite onion tart too:)
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That looks amazing. I love the beautifully browned dough and the filling, too!
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this looks so yummy! i loooove leeks but i am especially anamored with the side salad you have going.
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In Seattle there is a wine bar called Black Bottle that serves the most delicious leek flatbread that is topped with nicoise olives and brie. It’s a fabulous combination and goes great with a lucious cab. Your recipe looks great and I’ll try it, even though I am usually not so proficient when it comes to working with yeast.
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That looks amazing. Looking at this when it’s lunchtime and I’m hungry is just torture!
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yum! that looks fantastic!
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Delicious.
Leeks are one of my favourite vegetables.
Kudos for making the dough. We did ours with store-bought puff pastry and I thought it was too light to carry all of the strong flavours on top.
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Joy, thanks. 99% of the pictures are shot in natural lighting. Since we moved into the new place, I’m still trying to figure out the best location and time to take pictures. Most of the recent shots have been in low lighting conditions (shade) with long exposures.
Lydia, using pizza dough would definitely speed up the prep time.
Evelin, the fennel seeds gives it an interesting aroma and taste. Next time, I may try some anise instead.
Patricia, thanks!
Lan, the salad is a Hungry Bear special. Avocados are a must and the pears are a nice touch.
wagamama206, the leek flatbread sounds amazing! It’s completely over the top with the brie. We may have to try out that flavor combination. Thanks!
Elle, thanks. Sorry for torturing you. ;-)
Kickpleat, thanks.
js, Hungry Bear did a great job with the dough!
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This is both beautifully photographed and delicious! I haven’t cooked with leeks in a few months, which is quite a while. I’m missing them and hope to make something like this soon. It’s inspiring!
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your blog entry didn’t mention if it was good or not. i would imagine that the thinner the crust the better. you wouldn’t want the crust to takeaway from the toppings.
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This looks so delicious!
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This looks absolutely delicious!!!!
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you know, i had dog-eared the page in gourmet with the onion tart too! BUT, if I could dog-ear this one I would. Instead, I’ll do the tech-version of that and save it to my del.icious site. Looks awesome.
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This was wonderful! The dough came out perfect, and I made it for my husband and myself on a lazy Sunday afternoon. The mustard I used was not the best, so when I make it again (this weekend) for my friends, I will use a better mustard. Thanks for the great recipe. I am with all the other comments, loved the photo.
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I made this tart for a party of 10 as an hors d’oeuvres; it turned out well and tasted great, but I was a bit short on dough, perhaps because it stuck to my hands so much. Is it okay to use oil while kneading, or only flour? Also I was a little confused about the amount of leeks and onions to buy, because they cook down so much. I bought a lot more than the recommended 1 lb. of leeks and 2 lbs. of onions, and I had just barely enough for the 12 X 15 tart. I have now committed to making the tart as hors d’oeuvres for a party of 50. Do you think if I made the dough all at once, it would be manageable? Can I make the dough a day ahead and store it in the fridge? Last question, just how many large onions and leeks (knowing that you don’t use the leaves, right?) would you recommend buying for the recipe?
Please let me know soon!
THANKS!
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Thx again for a great recipe! My SO raved about it, and was truly delighted that I attempted something so European inspired to serve for dinner. However my dough turned more into a thin-crust delight… not as pouffy as your pics. But no complaints here mate!