Grain-Free Leek & Gruyère Tart
Servings 4
Ingredients
- 2 1/2 cups
Bob's Red Mill Paleo Baking Flour - 8 ounces pastured butter *must be chilled
- 3-4 tbsp water cold
- 1 tsp lemon juice
- 1/4 tsp Kosher salt
- 2 whole large leeks
- slices Gruyère cheese
- 1-2 tsp truffle oil optional
- fleur de sel (salt) to season
- cracked black pepper to season
Instructions
- Preheat the oven to 425 degrees.
- For the tart crust, refer to my puff pastry recipe. Once crust is made, roll out into you desired shape (I used a large heart-shaped cookie cutter) at 1/4-1/2" thickness. Don't have a cookie cutter? No problem! Try turning over and cutting the circumference of a small bowl with a knife to trim create the tart.
- Create a border around the perimeter of the pastry by rolling excess dough into a rope-like formation. Creating a "border" will keep the vegetables neatly inside the tart.
- Finely chop leeks and slice Gruyère cheese into slices at any desired thickness. Set cheese aside.
- Braise chopped leeks in a pan over medium-high heat with olive oil.
- Place pastry shapes on a parchment lined baking sheet.
- With the gruyere slices create a layer of cheese at the base of the tart.
- Generously assort braised leeks on top of the tart and Gruyère base.
- Optionally sprinkle each tart with white truffle oil, fleur de sel (or salt of choice), and cracked black pepper.
- Bake for 10-15 minutes or until tarts are golden brown.