sprinklefingers

i’m in a major tart phase right now, and i’m not sure when it’s going to end. some good friends came to dinner last night, and what was on the menu? tart. an alsatian tart, to be precise.

there’s a restaurant in portland that celebrates the deliciousness of the alsace region, and i’ve talked about it before…grüner. i’ve had many delicious things to eat at grüner, but one of my very favorites is from the lunch menu: an alsatian onion & bacon pizza-like tart thing (pizza-like tart thing being a technical term, of course.) seriously good. the pizza-tart at grüner is simple. dough. onions. bacon. some kind of secret extra sprinkle of delicious.

the tart i made last night is different - it’s a proper tart - but the flavors are the same. the recipe comes from the great josephine araldo - the only woman in the 1920’s certified at the (actual) cordon bleu as a chef patissiere as well as chef de cuisine (translation: she was a big deal.)

the tart features a butter & yolk pastry filled with leeks and bacon bound together with heavy cream and eggs and then softly scented with a bit of fresh nutmeg. talk about delicious.

alsatian onion tart
based on a recipe by josephine araldo
serves 6

for the pastry:
start with a good pâte brisée recipe, then roll the pastry out and fit it into a tart pan with a removable bottom. partially bake the pastry using the blind baking method then proceed with the rest of the recipe.

for the filling:

you need:

• 4 somewhat thick leeks
• 4 T unsalted butter
• 3 large eggs
• 1 cup heavy cream
• 1/2 t freshly grated nutmeg
• salt & pepper
• 5 slices smoked bacon, chopped then pan fried til just crispy
• 1 cup grated gruyere cheese

make the tart:

1. preheat the oven to 400.
2. trim the roots off the leeks then cut the dark green tops off. with the remaining part of the leek, cut them in half lengthwise then flush them well under running water to remove the interior grime.
3. cut the leek halves into thin slices.
4. heat the 4 T of butter in a pan over medium heat. add the leeks and cook until soft but not browning.
5. in a bowl, beat together the eggs and cream. add the nutmeg and season with salt & pepper.
6. sprinkle the bacon over the bottom of your partially baked pastry.
7. sprinkle the leeks over the bacon.
8. pour the egg mixture over the leeks and then top with the grated gruyere.
9. bake at 400 for 15 minutes, then lower the heat and bake for 15 more minutes until the tart is set. it will be a bit puffy and golden in places.
10. let sit for 5 or more minutes before slicing.

i had every intention of photographing the tart after it came out of the oven. but i was so interested in eating the tart that taking a photo of it completely slipped my mind.

this tart is best served with a salad: shave some raw golden beets. thinly slice some white & pink radishes. add in some apple. mix with a simple homemade vinaigrette of olive oil, vinegar, honey - then set it atop some fresh salad greens. perfect.