For the most part, unless a creature’s got four legs, Argentines aren’t terribly interested in consuming it. So with relatively tasty options such as chicken and fish getting short shrift in Argentine cuisine, you can imagine where that leaves vegetables. Nonetheless, veggies do occasionally catch some of the limelight, as in this flavorful leek tart. Rotiserías — take-out joints offering prepared food — frequently feature an assortment of vegetable tarts on the menu, but they’re simple to whip up at home as well. This leek tart makes a delightful option for brunch or a light lunch when paired with a salad.
For the dough:
1 tart dough (see recipe below) or store-bought pastry
In a large bowl, mix together the flour and salt. Make a well in the center and add the egg and oil. Slowly add the water while mixing together the ingredients, until a medium-stiff dough forms. Turn the dough out onto a work surface and knead until smooth. Allow the dough to rest, covered with a damp kitchen towel, for 30 minutes. Divide the dough in two and roll out to a thickness of 1/8-inch. Reserve the other round of dough for another use.
For the filling:
In a large skillet, heat the olive oil over medium heat. Add the leeks, onions, salt and pepper, and cook until soft and translucent. Add the garlic and cook until fragrant, about one minute. Remove from the heat, then cool. Add the chives, Parmesan cheese, cream and eggs to the leek mixture, and stir well to combine.
Preheat the oven to 400ºF. Transfer the dough to a 9-inch tart pan with a removable bottom. Prick the dough lightly with a fork all over. Bake the crust until the edges begin to brown, about 12 to 15 minutes, pressing the bottom and sides of the crust occasionally with the back of a fork. Cool slightly.
Reduce the oven temperature to 350ºF. Pour the leek mixture into the tart shell and smooth the top. Bake on the bottom rack of the oven for 30 minutes, or until set and golden. Allow the tart to cool for 5 minutes before serving.