Savory Leek and Carrot Tart with Almond Crust
Individual or large tart filled with sauteed leeks, carrot puree blended with Parmigiano-Reggiano and fresh parsley, topped with steamed carrot coins and cheese. Features a buttery almond-studded pastry crust. Elegant vegetable tart baked until golden and set.
Ingredients
- 1 cup unbleached all-purpose flour
- ¼ teaspoons fine sea salt
- 4 tablespoons unsalted butter, room temperature
- 2 tablespoons blanched slivered almonds
- 2 large egg yolks
- 1 tablespoon ice water
- 2 pounds organic carrots, washed, peeled, cut into coins
- 2 large leeks, washed, trimmed, white parts only, sliced lengthwise and sliced
- fresh thyme, few sprigs(optional)
- 4 leafy sprigs flat-leaf parsley, finely choppedcurly parsley1:1herb
milder flavor, use slightly more
- 2 tablespoons extra-virgin olive oil
- fine sea salt, to taste(optional)
- 2 tablespoons unsalted butter, for pan, plus more for tart pans
- 1 ½ cups Parmigiano-Reggiano or Grana Padano cheese, freshly grated, dividedGrana Padano1:1cheeseeggs-free
already named as option in recipe
- 2 large eggs
- ¼ teaspoons freshly ground black pepper
Instructions
- 1
Combine flour and salt. Mix in room temperature butter until combined. Stir in slivered almonds.
- 2
Divide dough among 4 fluted individual tart pans or press into one large tart pan lined with buttered parchment paper.
- 3
Slice carrots into coins. Steam carrots with thyme sprigs until cooked through but not mushy, reserving 2 tablespoons hot steaming water. Set aside 1 cup carrot coins for topping.
- 4
Saute sliced leeks in olive oil with salt until softened.
- 5
Puree remaining steamed carrots with 1 cup Parmigiano-Reggiano, salt, pepper, eggs, and chopped parsley.
- 6
Layer tart shells with sauteed leeks, carrot puree, and reserved carrot coins. Top with remaining cheese.
- 7
Bake until tarts are set, about 25 minutes at 350.
Tips
Steam carrots with thyme for best flavor; boiling is an alternative but steaming preserves more taste
Reserve exactly 1 cup carrot coins for topping to ensure complete coverage of tarts
Use room temperature butter for pastry to achieve proper texture
Good to Know
Cover and refrigerate up to 2 days. Reheat gently before serving.
Pastry dough can be made 1 day ahead. Assemble tarts up to 4 hours before baking; refrigerate until ready to bake.
Serve warm or at room temperature as a light main course or side dish.
Common Mistakes
Do not puree reserved carrot coins or tarts will lose textural contrast
Do not skip reserving steaming water; it provides moisture if needed
Do not overbake; tarts should be set but not browned excessively
Substitutions
milder flavor, use slightly more