Recipes / Main dishes / Caramelised leek, mozzarella and walnut crumble tart
Lunch
Dinner
Vegetarian
Baked
Caramelised leek, mozzarella and walnut crumble tart
Shortcrust pastry with cream cheese, mustard and Parmesan, topped with strips of leek marinated in soy and sesame, mozzarella and a walnut and lemon crumble.
- Cooking
- 30 min
- Prep
- 20 min
- Difficulty
- Easy
Per serving
655 kcal
Protein · 11 %
18 g
Fat · 68 %
50 g
Carbs · 21 %
35 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 1 sheet of shortcrust pastry (230 g)
- 3 tbsp cream cheese
- 2 tbsp wholegrain mustard
- 50 g Parmesan
- 10 g thyme
- 1 large leek
- 2 tbsp sesame oil
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- a pinch of Espelette pepper and salt
- 1 egg yolk
- sesame seeds
- 125 g mozzarella
- Crumble (blitzed)
- 20 g walnuts
- 3 g parsley
- 1 lemon, zested
Step by step
- Wash the leek and cut it into thin strips like tagliatelle. Mix it with the sesame oil, olive oil, soy sauce, Espelette pepper and maple syrup. Leave to marinate for 6–7 minutes, massaging it a little with your hand so it softens before baking.
- Spread the pastry with a layer of cream cheese and then one of mustard. Grate plenty of Parmesan over the top and add the thyme. These layers soak up the marinade and keep the pastry crisp.
- Spread the leek strips over the base, fold the edges in and brush them with the egg yolk. Sprinkle with sesame seeds.
- Bake for 20 minutes at 190 °C with a sheet of baking paper on top.
- Blitz the walnuts, parsley and lemon zest for the crumble. Dot little pieces of mozzarella and the crumble over the tart and bake for another 10 minutes.
- The secret to crisp pastry: let it cool a little before eating.