Carrot and Leek Tart

Because it's spring and the farmers' market should have an abundance of leeks and carrots, I am digging this recipe out of my recipe binder archives (handwritten from who-knows-where, circa 2008) to share with anyone who wants something fancy and seasonal. I made it this week for book club and have been enjoying the remnants for lunch.

Pictured at the bottom here...book for scale

Start to finish: 2 hours (due to cooling)

Yields 8 slices. Great for pairing with a salad for a main course.

Tart pastry

1 c. flour
1/4 tsp. salt
2 T. slivered or sliced almonds
4 T. unsalted butter, cold and cut into 1/2-inch dice
2 large egg yolks
1 T. ice water

In the bowl of a food processor, combine the flour, salt and almonds and pulse until almonds are coarsely ground. Add the butter and pulse a few more times (some large butter chunks are OK), then add the egg yolks and ice water and pulse until dough holds together when pressed. Turn the dough out onto a sheet of plastic wrap or wax paper and press into a disc, wrap completely and refrigerate for 30 minutes while you prep the filling.

Filling

A little more than a pound of carrots, peeled and sliced in 1/4-inch rounds
2 large leeks, whites and light greens sliced into half moons, rinsed thoroughly
1 tsp. fresh thyme
2 T. chopped parsley
Salt and pepper
2 T. olive oil
2 T. unsalted butter
2 large eggs
1 c. Parmesan cheese

Heat the oven to 350 degrees.

Heat the olive oil over medium high in a large skillet, then add the leeks and a generous pinch of salt. Cook, stirring often, until leeks are softened and beginning to color, about 6 minutes.

In a large saucepan, combine carrots, 3/4 c. water, thyme, parsley and butter, and salt and pepper to taste. Heat over high until it boils, then reduce to a simmer. Cook until most of the liquid is evaporated and the carrots are cooked, about 20 minutes. Remove from heat and prepare the tart pan.

(We'll get to the eggs and cheese in a moment.)

Tart assembly

Butter or spray for pan
Fine breadcrumbs
1/2 c. Parmesan

Generously grease the sides and removable bottom of a tart pan. I have a small 8-inch pan, so I always end up with extra pastry and filling, but it should fit a standard-sized pan or any shape you wish (including smaller individual pans). Coat the inside with the breadcrumbs and set aside.

Roll the chilled pastry to 1/8 inch thickness and place in the tart pan, gently pressing it to fit in the corners and fluted sides. Place the tart pan back in the fridge while you finish the filling.

Remove about a 1/4 c. of carrot slices for the topping (the original recipe specifies 66 uniform slices, but that's tedious and just for looks). Place the rest of the carrots in the food processor with the pan liquid along with the leeks and pulse 5 or 6 times, but don't puree them. Taste the mixture. If it needs a little salt, add it here.

In a large bowl, combine the carrot-leek mixture with 1 cup of Parmesan, 2 eggs, and a few grinds of pepper and stir until evenly mixed.

Grab your tart pan and spread the mixture evenly on top (you may have more than you need). Top with the reserved carrot slices, then sprinkle with 1/2 c. Parmesan.

Bake until well browned and completely set, about 35-40 minutes. Cool completely before removing the tart from the pan to slice. Serve at room temp.