I think I have written here before that I have a special fondness for baking, especially recipes that feature a savory tart crust with an eggy and/or cheesy filling. Yes, this recipe is a little more involved, but making a tart crust is similar to making a pie crust. If you’ve never tried it, you can do it!
Why make the effort? Because this recipe is the ultimate one-dish meal. It’s got protein from the eggs and cheese and veggies with the broccoli and leeks. While I typically think of a savory tart (or quiche) paired with a salad, as a lovely lunch, it can be served for a very casual dinner, and can be had for breakfast too.
So there you have it. Broccoli, Leek and Smoked Gouda Tart is a versatile, well-rounded and satisfying savory quiche-like dish. I encourage you to add it to your repertoire. Enjoy. -alyce eyster
- Dough:
- 1½ cups all purpose flour
- ½ tsp salt
- ⅓ cup chilled unsalted butter, cubed
- 2 Tblsp chilled vegetable shortening
- 4 Tblsp ice water
- 1 Tblsp Dijon mustard
- Filling:
- 3 cups broccoli florets
- 2 leeks, rinsed and sliced
- 2 Tblsp unsalted butter
- 2 cups shredded smoked Gouda cheese
- 5 large eggs
- 2 cups half & half
- 1 tsp salt
- dash Tabasco
- several grinds of fresh black pepper
- Dough: Place the flour and salt in the bowl of a food processor and pulse to combine. Add the butter and shortening and pulse intermittently until the mixture forms coarse crumbs.
- Add 3 tablespoons of the ice water and pulse briefly. If the dough does not come together, add the last tablespoon of ice water. Gather and flatten the dough into a disk, wrap in plastic and chill for 30 minutes. Preheat the oven to 375 degrees F. Roll the dough out into a 12 inch circle. Carefully line the tart pan with the dough, trim the edges and place on a baking sheet. Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes on the lower shelf of the oven, until the side of the dough begin to brown.
- Remove the foil and bake for another 15 to 20 minutes, or until the crust is golden brown all over. Let the tart shell cool completely before filling. Once cool, spread the mustard all over the bottom of the tart shell.
- Filling:
- Preheat the oven to 375 degrees F.
- Cook the broccoli for 3 minutes in boiling water. Drain, rinse with cold water and pat dry with paper towels. In a large saute pan, melt the butter and saute the leeks for 5 minutes over medium heat. Spread the leeks in the tart shell. Add the broccoli and cheese.
- Whisk the remianing ingredients together and pour into the tart shell. Bake for 50-60 minutes, or until the top is golden and puffed. Cool for 30 minutes before serving.
Thanks for stopping by. Here's to great food and good thymes! -