Rye crust tart with broccoli and leeks

Rye crust tart with broccoli and leeks

By
From
Scandinavian Comfort Food
Serves
4-6
Photographer
Columbus Leth

I believe that fibre from grains is an important part of our diet and that we should eat wholegrain where possible. This rye crust tastes really good, with a lovely texture from the grainy flour. It stays crisper than crusts made with white flours when baked with a filling, so is ideal in a tart.

Ingredients

Quantity Ingredient

For the crust

Quantity Ingredient
100g plain flour, plus extra for dusting
100g wholegrain stoneground rye flour
1 teaspoon sea salt
75g butter, chopped, plus extra for greasing
75g skyr or fromage frais

For the filling

Quantity Ingredient
300g broccoli
500g leeks
3 garlic cloves, chopped
1 tablespoon olive oil
6 eggs
200g cottage cheese
200g cream cheese
1/4 teaspoon ground cloves
sea salt
freshly ground black pepper

Method

  1. Begin with the pastry. Mix both flours with the salt in a large bowl, then rub in the butter with your fingertips. Mix in the skyr (quark) or fromage frais. Knead the dough lightly with your hands just until the ingredients are combined. (Alternatively, pulse all the ingredients together in a food processor, adding a little water if the dough does not come together.)
  2. Roll the dough out on a floured surface and butter a tart tin or dish, about 28cm in diameter. Use the pastry to line the tart tin, then refrigerate for 1 hour.
  3. Preheat the oven to 180°C. Line the pastry case with baking parchment and pour in baking beans or uncooked rice. Bake in the hot oven for 15 minutes, then remove the baking beans and parchment and bake for a further 5 minutes. Remove from the oven and increase the oven temperature to 200°C.
  4. Meanwhile, make the filling. Thinly slice the broccoli into flat little trees. Slice the leeks and rinse well. Blanch the broccoli slices in boiling water for 1 minute, drain well and set aside. Sauté the leeks and garlic in the olive oil for 5 minutes, and pour out any excess water from the leeks. Season with salt and pepper.
  5. Beat the eggs together in a large mixing bowl, then stir in the cottage cheese, cream cheese and cloves. Fold in the leeks and pour the mixture into the pastry case. Now arrange the broccoli slices over the top in a beautiful pattern, pushing them down lightly. Bake for 30–35 minutes, or until the filling has set but retains a slight wobble. Serve right away with a salad, such as the Tomatoes with Goat Cheese Dressing salad.
Tags:
Scandinavian
Danish
Swedish
comfort food
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