Parmesan tart recipe

Sevtap Yuce
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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

For the pastry

180 g unsalted butter
240 g plain flour
1 pinch sea salt

For the filling

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

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.