Where would modern cuisine be without the humble but mighty onion? Whether you’re reaching for shallots, chives, cipollinis, scallions, garlic or those little pearl onions that are very hard to peel (but worth it), there’s an innovative recipe in Onions Etcetera for you. This savory, creamy leek tart with feta and dill will be a satisfying nosh at any time of day.
Kate spent her college years happily working at a little Greek restaurant in Charlottesville, Virginia, and the scents of dill and feta have a Proustian effect on her. There’s an easy elegance about this low-slung tart that combines those two flavors with leeks in an unfussy custard of eggs and yogurt. When preparing the dough, consider doubling the recipe and stashing half of it in the freezer.
- 1 1/2 cups all-purpose flour
- kosher salt
- 8 tablespoons cold butter, cut into pieces
- 3 to 4 tablespoons ice water
- 2 large leeks, thinly sliced
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 3 large eggs
- 3/4 cup Greek yogurt
- 1/2 cup crumbled feta
- 1 tablespoon finely chopped fresh dill
- freshly grated nutmeg
For the tart
To make the dough, combine the flour and ¼ teaspoon salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter until the floury mixture is filled with pea-sized lumps. Drizzle 3 tablespoons ice water over the mixture and stir with your hands or a fork to combine until the dough just holds together when squeezed. Add the remaining water if necessary. Gather the dough into a ball and flatten slightly, then wrap tightly in plastic wrap. Refrigerate for at least 1 hour and up to a couple of days.
When you’re ready to bake the tart, heat the oven to 375°F. Roll the dough out on a lightly floured countertop into a generous round, about 11 inches in diameter. Fit it into an 8- or 9-inch round tart pan with a removable bottom by loosely rolling the dough around the rolling pin and then unfurling it over the pan. Trim the edge, leaving a 1-inch overhang, then tuck the overhanging dough into the pan, pressing it against the sides to reinforce them. Prick the base of the tart all over with a fork. Line with a large sheet of parchment and fill with pie weights (we use a combination of dried beans and rice). Bake for 15 minutes, then carefully remove the parchment and beans. Bake the empty pastry shell for 10 minutes more; the crust should be golden and set.
While the pastry is baking, make the filling. Combine the leeks and olive oil in a large skillet, season with ½ teaspoon salt and several grinds of black pepper, and cook over moderately high heat, stirring often, until just softened, about 5 minutes. Remove from the heat. Crack the eggs into a bowl and gently whisk until well combined. Whisk in the yogurt, feta, dill and a grating of nutmeg. Scrape the leeks into the bowl and stir together. Set the tart pan on a foil lined baking sheet in case the filling leaks. Pour the egg mixture into the tart shell and bake until set and the edges are golden brown, 30 to 35 minutes. Remove from the oven and serve warm or at room temperature.