This is a great recipe for a tasty dinner containing lots of green vegie goodness. You can add fried bacon which goes incredibly well with leek, or go vegetarian without the bacon. This is my mum’s recipe, I grew up with it and bake it often for my family too.
Either use a shop bought Kuchenteig, ideally the 32cm flattened, round one, or prepare your own dough, recipe here.
- 80g diced, smoked bacon or smoked bacon strips
- 2 medium leek
- a dash of white wine
- 2 tsp stock powder (beef, chicken or vegetarian)
- 1 egg
- 250g quark or ricotta
- 1 heaped tbsp corn starch
Preheat oven at 220 degrees Celsius.
Fry bacon in a frying pan, set aside.
Wash leek, cut into small-ish pieces and cook in a pan with 2dl of water, a dash of wine, some salt and the stock powder, for 30 minutes.
Add the quark or ricotta and stir. Add the egg, cornstarch, bacon and mix. Add salt and pepper to taste.
Put a baking parchment onto a round tart tin of 32cm diameter. Put flattened dough onto the parchment. Using a fork, make holes into the dough (this helps for a beautifully crunchy crust).
Pour leek mixture onto the dough. Bake for 45 minutes on the lowest rack of the oven (the right temperature and the lowest rack are very important for a crunchy tart crust).
3 Replies to “Leek Tart (Lauchwähe)”
what temperature of oven?
Oh I’m so sorry, the temperature somehow got lost in the recipe, will amend it asap. It’s at 220 degrees Celsius!
[…] another sign of Swiss spring. Leek is such a versatile vegetable. My favourite leek dishes are the Swiss leek tart, a Thai stir fry with leek, chicken, red chillies, roasted cashews and soy sauce, and the quick and […]