She Strengthens

A Taste of Germanic Heritage: Leek and Onion Tart

Inspired by the rich culinary traditions of German-speaking Europe, this savory tart pays homage to the flavors and ingredients of Alsace, Austria, Belgium, and Germany. By incorporating leeks, crème fraîche, and a blend of herbs, we’ve added a unique twist to the classic Alsatian flammenküche.

The Perfect Pastry

To achieve a flaky, buttery crust, we recommend making our Pie Dough from scratch. However, if time is of the essence, a high-quality store-bought crust will suffice. Crème fraîche, a naturally thickened fresh cream with a tangy flavor, is essential to this recipe. If you can’t find it, sour cream makes a decent substitute.

Game Plan

To ensure success, prepare the dough ahead of time and roll it out when you’re ready to assemble the tart. Sauté the onions and leeks up to a day in advance, but wait until baking day to combine them with the herbs and crème fraîche. This will prevent the flavors from becoming too intense.

The Recipe

Yield: 8-10 servings
Difficulty: Easy
Total Time: 1 hour 30 minutes
Active Time: 40 minutes

Ingredients:

• 3 tablespoons unsalted butter, at room temperature
• 2 medium white onions, thinly sliced
• 2 medium leeks, sliced lengthwise and thinly sliced (white part only)
• 1 teaspoon finely chopped fresh thyme leaves
• 2 teaspoons finely chopped fresh marjoram leaves
• 1 tablespoon finely chopped fresh Italian parsley
• 1/2 cup crème fraîche
• Basic Pie Dough, refrigerated
• 1 large egg yolk
• 1 teaspoon cold water

Instructions:

1. Melt 1 tablespoon of butter in a large frying pan over medium heat. Add 1/3 of the onions and leeks, seasoning with salt and pepper. Cook until caramelized and golden brown, about 10 minutes. Repeat with the remaining onions and leeks.
2. Combine the cooked onions and leeks with the chopped herbs and crème fraîche. Season to taste and let cool for 5 minutes.
3. Preheat the oven to 425°F. Roll out the pie dough to a 10-inch round, about 1/8 inch thick. Place on a baking sheet and spread the filling evenly, leaving a 1-inch border. Fold the perimeter of the dough over the filling and flute the edge.
4. Brush the outer edge of the tart with an egg wash (beaten egg yolk mixed with cold water). Bake until the crust is golden, about 20-25 minutes.

Beverage Pairing:

This tart pairs perfectly with a light pilsner, such as Czechvar, or a British stout, like Samuel Smith’s Imperial Stout. For wine lovers, a cool, clean Pinot Blanc from Alsace, Austria, or Oregon complements the creamy texture and richness of the tart. We recommend the 2005 Elk Cove Willamette Valley Pinot Blanc.