์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Belgian Leek and Bacon Tart
Flamiche
A savory tart featuring tender leeks, crispy bacon, and a creamy custard filling, all encased in a flaky pastry crust. This dish, often called Flamiche, is a comforting and flavorful representation of Belgian cuisine, perfect as an appetizer, light lunch, or dinner.
๐ง ์ฌ๋ฃ
- 1.5 cups All-purpose flour(plus more for dusting)
- 7 tablespoons Cold unsalted butter(cut into 1/2-inch cubes)
- 0.25 teaspoon Salt
- 4 tablespoons Ice water(or more as needed)
- 200 g Smoked streaky bacon(chopped)
- 6 medium Large leeks(trimmed, white and light green parts only, thinly sliced)
- 1 tablespoon Unsalted butter
- 3 large Eggs
- 175 ml Half-fat crรจme fraรฎche
- 125 g Gruyรจre cheese(grated)
- 0.5 teaspoon Black pepper(freshly ground)
- 1 pinch Nutmeg(freshly grated)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
For the pastry: In a food processor, combine flour, salt, and cold butter. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just begins to come together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Preheat oven to 200ยฐC (400ยฐF). On a lightly floured surface, roll out the dough to fit a 10-inch tart pan with a removable bottom. Gently press the dough into the pan, trimming any excess. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the parchment and weights, and bake for another 10 minutes until lightly golden. Set aside.
- 3
While the crust bakes, cook the chopped bacon in a skillet over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon fat in the skillet.
- 4
Add the sliced leeks and 1 tablespoon of butter to the skillet with the reserved bacon fat. Season with salt and pepper. Cook over medium-low heat, covered, stirring occasionally, until the leeks are very soft, about 15-20 minutes. Do not let them brown.
- 5
In a medium bowl, whisk together the eggs, crรจme fraรฎche, grated Gruyรจre cheese, nutmeg, and black pepper.
- 6
Spread the cooked leeks evenly over the bottom of the par-baked tart shell. Sprinkle the crispy bacon over the leeks. Pour the egg and cheese mixture over the filling.
- 7
Reduce oven temperature to 180ยฐC (350ยฐF). Bake the tart for 25-30 minutes, or until the filling is set and the top is golden brown. Let the tart cool on a wire rack for at least 10-15 minutes before slicing and serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure leeks are thoroughly washed to remove any grit.
- โFor a richer flavor, you can use dark Abbey beer instead of white wine when cooking the leeks.
- โIf you don't have a tart pan with a removable bottom, a pie plate can be used.
- โThe tart is best served warm.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of thyme or rosemary to the leek mixture.
- Substitute Emmental or a Belgian Gouda for Gruyรจre cheese.
- For a vegetarian option, omit the bacon and increase the cheese slightly.