Susan S. Yeske: Dining In - Recipe of the Week
For spring, try savory leek tarts
|A leek tart, perfect for spring, is one of the recipes in the cookbook, “Onions Etcetera: The Essential Allium.”
It was a visit to Sicily that prompted Kate Winslow to write a cookbook on onions.
“In Sicily just about everything we made started with the red onions they grow there,” she said.
“It made us realize how much we rely on them.”
The resulting book is “Onions Etcetera: The Essential Allium” by Winslow and her husband Guy Ambrosino.
“There hasn’t been a big book devoted to onions and alliums for a long time,” Winslow said.
“They are taken for granted but we couldn’t live without them.”
The couple will sign their book and offer tastings from 11 a.m. to 2 p.m., Saturday, April 29 at the Stockton Farmers Market in Stockton, N.J., and again May 3 from 6 to 8 p.m. at the Doylestown Bookshop in Doylestown.
The book, which has arrived in time for Mother’s Day gifting, includes more than 150 recipes for storage and sweet onions, scallions, shallots, ramps, chives and garlic.
The cookbook isn’t the first for Winslow, who co-authored “The Agricola Cookbook” with Josh Thomsen, former executive chef at the Princeton restaurant Agricola. The couple also co-authored “Coming Home to Sicily: Seasonal Harvest and Cooking” with Fabrizia Lanza. Winslow also edits cookbooks for other authors and worked at Gourmet Magazine.
Onions are a vegetable we enjoy year round, but for spring Winslow suggested this recipe, which she also will make for sampling at the upcoming signing events.
Leek Tart with Feta and Dill
For the dough:
1½ cups all-purpose flour
8 tablespoons cold butter, cut
3 to 4 tablespoons ice water
For the filling:
2 large leeks, thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground
3 large eggs
¾ cup Greek yogurt
½ cup crumbled feta
1 tablespoon finely chopped
Freshly grated nutmeg
To make the dough combine the flour and ¼ teaspoon salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter until the floury mixture is filled with pea-sized lumps. Drizzle 3 tablespoons ice water over the mixture and stir with your hands or a fork to combine until the dough just holds together when squeezed. Add the remaining water if necessary.
Gather the dough into a ball and flatten slightly, then wrap tightly in plastic wrap. Refrigerate for at least 1 hour and up to a couple of days.
When you’re ready to bake the tart, heat the oven to 375°F. Roll the dough out on a lightly floured countertop into a generous round, about 11 inches in diameter. Fit it into an 8- or 9-inch round tart pan with a removable bottom by loosely rolling the dough around the rolling pin and then unfurling it over the pan.
Trim the edge, leaving a 1-inch overhang, then tuck the overhanging dough into the pan, pressing it against the sides to reinforce them. Prick the base of the tart all over with a fork. Line with a large sheet of parchment and fill with pie weights (we use a combination of dried beans and rice). Bake for 15 minutes, then carefully remove the parchment and beans.
Bake the empty pastry shell for 10 minutes more; the crust should be golden and set.
While the pastry is baking, make the filling. Combine the leeks and olive oil in a large skillet, season with ½ teaspoon salt and several grinds of black pepper, and cook over moderately high heat, stirring often, until just softened, about 5 minutes. Remove from the heat.
Crack the eggs into a bowl and gently whisk until well combined. Whisk in the yogurt, feta, dill and a grating of nutmeg. Scrape the leeks into the bowl and stir together. Set the tart pan on a foil lined baking sheet in case the filling leaks.
Pour the egg mixture into the tart shell and bake until set and the edges are golden brown, 30 to 35 minutes. Remove from the oven and serve warm or at room temperature.
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