Gruyere, Leek, Shiitake, and Artichoke Tart

 

This tart is really more like a savory cheesecake (which sounds weird, but is, in fact, delicious) than a quiche. It is yummy and filling and good for a brunch, lunch, supper, or snack. Leftovers are good cold, at room temp or reheated. And you could vary the veggies or the type of mushroom. Like, for example, asparagus would be great in place of the artichokes.

You’ll need a 9 inch tart pan with a removable bottom for this tart. You could probably use another pan, but the amounts could be off  if the dimensions are different. You also need a food processor.

I’m not specifying organic ingredients in the recipe, but I recommend using them if you can get them.

Crust

1 cup all purpose flour

1/2 cup whole wheat flour

1/4 cup raw almonds

1/2 tsp salt 1 tbs raw or cane sugar

6 tbs walnut or olive oil 2 tbs ice water

1/4 grated parmesan (use the real thing, reggiano, it matters)

Filling  

2 tbs butter, coconut or walnut oil

2 leeks, sliced, washed carefully, and dried

1 package shiitake mushrooms, cleaned and sliced

1 package frozen baby artichoke hearts

1/2 cup cottage cheese (lowfat is fine, don’t use fat free)

2 eggs (try to get free range, local eggs, they really are better)

1/2 cup grated, aged gruyere cheese

Make the crust

Put the almonds in a food processor and pulverize them until they are a fine powder. Add flours, salt and sugar and pulse to combine. Add oil and pulse until oil is fairly evenly distributed. Add water with machine running and let it run for a couple of seconds. You are not looking for it to form a solid mass, but when you squeeze a handful, it should kind of stick together. But not too important because you don’t have to roll out this crust!!! Being careful of the blade, put half of the crust mixture into the tart pan and begin to press it up the sides, using one hand to press and the other to even off the rim. Try to shoot for a little less than 1/4 inch thickness. When you have the sides and border done, add the rest of the mixture and fill in the center. Now, handling the pan carefully (if you push on the removable bottom, you  will mess up all your nice work), put it on a plate and into the freezer.   Preheat the oven to 375° and keep the tart in the freezer for 30 minutes while the oven heats up. Spray a nice square piece of foil with cooking spray or brush with oil. Put it into the pan oiled side down and fill the pan with pie weights or beans or rice. Put the pan on a sheet tray or cookie sheet and into the oven. Bake for 30 minutes. Carefully remove the foil and weights and sprinkle the parm over the crust. Return to oven for 5 minutes. Let it cool and turn the temp of the oven down to 325° while you make the filling.

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Make the filling

Saute’ the leeks in the butter or oil over medium-high heat until they begin to be translucent. Add the shiitakes and cook for a minute or two, and then add the artichokes. When the artichokes are thawed and starting to sizzle a bit, turn off the heat. Let veggies cool while you prepare the dairy part.

Buzz the cottage cheese in the food processor until smooth. Add the eggs and buzz ’til mixed, then add the cheese, and salt and pepper to taste. Now mix the dairy stuff and the cooled veggies together and put everything into the crust; arrange everything prettily, like a painting. Keep the tart on the sheet tray and pop into the oven. Bake for 35-40 minutes or until the eggs are set. Remove from oven and let stand for 5-10 minutes. Remove the ring. The best way to do this is by putting the tart on an inverted bowl and the sides will drop away. Then put the tart on a flat plate or board to cut and serve.

This makes a great meal with a nice salad.

 

 

 

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