Leek & Olive Tart (with vegan options)

 
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This recipe was shared with us by one of our members, Jocelyne, who adapted it from the Field of Greens cook book. It serves five or six, depending on how hungry you are, and prep time is about 20 minutes if you use a store bought pie crust like I did. Cooking time is 40 minutes, so about an hour in total to get this dish to the table.

I made it using vegan alternative ingredients, which you will find in parentheses next to the regular ingredients, if that’s your preference.

Ingredients

  • 1 TBS extra virgin olive oil

  • 3 medium-size leeks, dark green parts removed, cut in half lengthwise, washed, and thinly sliced, about 3 cups. You can use half a white or yellow onion to make up the three cups if necessary as there were only two leeks in the individual share this week.

  • salt and pepper

  • 4 garlic cloves, finely chopped

  • 8 to 10 Gaeta or Niçoise olives, pitted and chopped

  • 2 tsp chopped fresh thyme (if using dry, then reduce this to 1 tsp)

  • 1 TBS coarsely chopped Italian parsley (if using dry, reduce to 1/2 tablespoon)

  • 3 eggs (I used the vegan alternative VeganEggs from Sprouts)

  • 1 1/2 cups half-and-half (I used flax milk, but any nut or seed milk would work)

  • 1/2 tsp minced lemon zest

  • 2 ounces Parmesan cheese, grated, about 2/3 cup (I used Diaya Parmesan alternative)

Method

Heat the olive oil in a large saute pan and saute the leeks with 1/4 teaspoon salt and a few pinches of pepper over medium heat.

When the leeks start to wilt, in about 3 minutes, add the garlic, cover the pan, and lightly steam in their own liquid until the leeks are tender, 7 to 8 minutes.

Remove the lid and saute, uncovered, for 2 more minutes.

Transfer to a bowl and toss the leeks with the olives, thyme, and parsley. Set aside to cool.

Preheat the oven to 375ºF. Beat the eggs in a bowl and mix in the half-and-half. Add 1/4 teaspoon salt, a pinch of pepper, and the lemon zest.

Spread the cheese over the bottom of the pie crust, followed by the leeks and olives. Pour the custard over and bake for about 40 minutes, until the custard is golden and set.

Leave to cool for 5 to 10 minutes before serving.

 
Andrew Williamson