Leek tart with winter salad

Ingredients for 6 servings:

• 100 g butter, cold
• 150 g flour
• ¼ tsp salt
• 1 egg yolk size M
• 750 g leek
• 50 g dried tomatoes
• 6 stalks of thyme
• pepper
• nutmeg
• 2 eggs, size M
• 100 ml whipped cream
• 100 ml milk
• 1 small radicchio
• 120 g lamb’s lettuce
• 3 tbsp pumpkin seeds
• 3 tbsp red wine vinegar
• Salt
• pepper
• 1 tsp sugar
• 3 tbsp oil, neutral
• 2 tbsp pumpkin seed oil
• 2 small apples, e.g. Elstar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Anne’s vegetarian Christmas menu – starter

1. For the dough, cut the butter into small pieces. 2. Rub the flour, 80g butter, and 1/4 tsp salt into a crumbly mass with your hands. 3. Whisk the egg yolk and 3 tbsp ice-cold water, add, and knead briefly into a smooth dough. Chill in a tightly sealed container for 1 hour. 4. Trim and wash the leeks thoroughly. Finely slice the white and light green parts. Finely dice the tomatoes. Pick the thyme leaves. 5. Sauté the leeks, tomatoes, and thyme in a pan with 20g melted butter for 5 minutes. Season with salt, pepper, and freshly grated nutmeg. 6. Whisk the eggs with the cream and milk. Season with a little salt, pepper, and freshly grated nutmeg. Preheat the oven to 200°C (180°C fan/convection oven). 7. Roll out the dough on a floured work surface to a diameter of 28 cm. 8. Place in a greased springform pan or tart pan (26 cm diameter). 9. Press the edge of the dough down and level with a small knife. Prick the base several times with a fork. 10. Spread the leek mixture on the base. Pour the egg cream over it. Bake in a hot oven on the rack directly on the oven floor for 40-45 minutes. 11. For the salad, roughly tear the radicchio. Trim the small roots from the lamb’s lettuce. Wash the lettuce and drain well. 12. Briefly roast the pumpkin seeds in a pan without fat, then let cool. 13. Mix the vinegar with 3 tablespoons of water, salt, pepper, and sugar. Stir in the oil. 14. Quarter the apples, remove the cores, and slice them. 15. Mix the radicchio, lamb’s lettuce, and apples. Drizzle with vinaigrette and sprinkle with pumpkin seeds. Serve with the tart (cold or warm). Tip: Baking directly on the oven floor ensures the crust is nice and crispy on the bottom, saving you the trouble of pre-baking the crust! Tip: The tart can be baked the day before. The next day, simply reheat it in the oven at 150°C (convection not recommended) for about 10 minutes.