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Leek-Onion Tart Recipe

In addition to standard kitchen equipment you will also need a food processor, rolling pin, and 9” deep dish tart pan with removable bottom.

For the Crust:
1 Cup of unbleached flour, preferably King Arthur brand
3/4 teaspoon salt
4 oz. pareve margarine chilled
1/4 cup chilled water

Pour flour, salt and butter in food processor, pulse 5 to 6 times
Add shortening. Turn on machine and add water.
Remove dough and work with the palm of hand until butter and flour are blended. Dough should be tacky without sticking to your hand. Makes enough dough for 1 tart.

Leek-Onion Filling:
4 Tbsp. pareve margarine or 4 Tbsp. extra virgin olive oil
3 Onions, julienned
3 Leeks, julienned or diced
1 cup dry white wine (like soave or sauvignon blanc)
4 Eggs, beaten
Salt & Pepper to taste
1 pint plain soy milk

Heat butter and oil on low in a large sauté pan. Gently sauté onions until caramelized light brown. Add leeks to onions and cook until leeks are tender. Turn up flame and add white wine, deglazing the pan as you go by scraping the golden bits with a wooden spoon. Remove from heat, add salt & pepper to taste, and add eggs and cream.

Form the dough into your tart shell pan and add the leek and onion mixture.

Bake at 350 degrees for 45 minutes

Recipe yields one 9-inch tart

If you don’t have the time to make this, call Kosher Creations at 212-663-0121.
We will make it for you!