Parmesan tart recipe
A beautiful green veg and parmesan tart, all the way from chef Sevtap Yuce's home country of Turkey.
Sevtap suggests using leeks (more of a winter vegetable) in this recipe, but if you want to stick to the seasons try a medley of garden peas, asparagus, or spring onions instead in the spring/summertime.
Ingredients
- 180 g unsalted butter
- 240 g plain flour
- 1 pinch sea salt
- 6.3 oz unsalted butter
- 8.5 oz plain flour
- 1 pinch sea salt
- 6.3 oz unsalted butter
- 8.5 oz plain flour
- 1 pinch sea salt
- 20 g butter
- 3 leeks, finely chopped, or equivalent of any other green veg
- 5 eggs
- 250 ml thickened cream (double cream)
- 3 handfuls flat-leaf parsley, chopped
- 1 pinch sea salt
- 1 pinch freshly cracked black pepper
- 150 g parmesan, grated
- 0.7 oz butter
- 3 leeks, finely chopped, or equivalent of any other green veg
- 5 eggs
- 8.8 fl oz thickened cream (double cream)
- 3 handfuls flat-leaf parsley, chopped
- 1 pinch sea salt
- 1 pinch freshly cracked black pepper
- 5.3 oz parmesan, grated
- 0.7 oz butter
- 3 leeks, finely chopped, or equivalent of any other green veg
- 5 eggs
- 1.1 cups thickened cream (double cream)
- 3 handfuls flat-leaf parsley, chopped
- 1 pinch sea salt
- 1 pinch freshly cracked black pepper
- 5.3 oz parmesan, grated
Details
- Cuisine: Turkish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 65 mins
- Serves: 8
Step-by-step
- To make the pastry, mix the butter, flour and sea salt in a food processor until it resembles breadcrumbs. Add 3 tablespoons of cold water and blend until the dough comes together into a ball.
- Roll out the dough on a lightly floured surface to line a 30 cm flan tin. Refrigerate the pastry for 30 minutes.
- Preheat the oven to 160°C (Gas 2-3). Line the pastry with a sheet of baking paper and fill with a layer of baking beads or rice. Bake for 15 minutes, then remove the paper and beads and bake for another 10 minutes, or until the pastry is golden.
- To make the filling, melt the butter in a frying pan over high heat and cook the leek or chosen vegetable/s until it caramelises, about 10 minutes.
- Combine the eggs, cream and parsley in a bowl and season with sea salt and black pepper. Spread the leek or chosen vegetable/s over the pastry base, sprinkle with the parmesan and then pour the egg mixture over the top.
- Bake for about 30 minutes, or until just firm. Serve hot with a garden salad.
Recipe taken from Turkish Flavours: recipes from a seaside cafe, by Sevtap Yuce.
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