Tarte aux Poireaux et Algues

Tarte aux Poireaux et Algues is a savory tart that beautifully combines the earthy flavors of leeks with the briny essence of seaweed, creating a unique vegetarian dish that captures the essence of the French coastline. This delightful tart is perfect for a light lunch or as an elegant appetizer.

Ingredients

• Shortcrust pastry - 200 grams
• Leeks - 2 medium, finely sliced
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Dried seaweed (e.g., nori or dulse) - 15 grams, rehydrated and chopped
• Cream - 100 milliliters
• Eggs - 2 large
• Nutmeg - a pinch
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat the oven to 180°C (350°F).
2. Roll out the shortcrust pastry and line a 20 cm tart tin. Prick the base with a fork and chill in the fridge for 15 minutes.
3. In a skillet, heat the olive oil over medium heat. Add the sliced leeks and garlic, cooking until softened, about 5-7 minutes. Season with salt and pepper.
4. Stir in the rehydrated seaweed and cook for another 2 minutes. Remove from heat and let it cool slightly.
5. In a mixing bowl, whisk together the cream, eggs, nutmeg, and a pinch of salt and pepper.
6. Spread the leek and seaweed mixture evenly over the tart base, then pour the egg and cream mixture on top.
7. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden.
8. Remove from the oven, let cool for a few minutes, and garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from leeks, promoting overall health.
• Contains omega-3 fatty acids from seaweed, supporting heart health.

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