Mozzarella and leek tart
Level of difficulty: medium
Preparation time: between 1 and 1½ hours
INGREDIENTS Serves 4
Filling
- 350 g leeks, cut into strips
- 1 tablespoon butter
- Salt
- Freshly ground pepper
- 1 teaspoon chives, finely chopped
- 200 g Brimi Mozzarella, diced
Custard
- 100 ml milk
- 60 ml cream
- 2 eggs
- 1 tablespoon grated Parmesan cheese
- Salt
- Freshly ground pepper
Other
- 250 g puff pastry
- Butter, for greasing the pan
- 8 Brimi Mozzarelline (7.5 g each), as garnish
- 1 tablespoon of leek, cut into thin strips, as garnish
- 1 tablespoon herbed olive oil (mix 2 tablespoons parsley, 1 tablespoon chervil, 1 tablespoon basilica and 50 ml of olive oil), as garnish
PREPARATION
Filling: Cook the leeks in a pan with butter. Add the salt, pepper and chives.
Custard: Combine all ingredients.
To finish: Lightly grease the pan with the softened butter. Roll out the pastry with a rolling pin until thin, and place it on the baking sheet. Add the leeks and mozzarella, pour in the mixture for the custard and bake. Slice the tart, and garnish with the Mozzarelline, strips of leek and herbed olive oil before serving.
Cooking temperature for oven: about 180 °C
Cooking time: about 35 minutes
TIPS
- If you cut it into bite-sized pieces, this tart is perfect for a party or an aperitif.
- Allowing the tart to cool for a few minutes will make it easier to cut.
