Italian-Style Leek Tart Porrata
Salumeria Rosi Parmacotto - NYC
Cesare Casella served this traditional Tuscan leek tart—like an Italian quiche—as an appetizer at a Beard House dinner.
- 1 9-inch, all-butter pie crust, unbaked
- 4 tablespoons extra virgin olive oil
- 2 pounds leeks, white part only, washed well, and thinly sliced crosswise
- Salt and freshly ground black pepper, to taste
- 3 large eggs
- 1 cup milk
- 2 tablespoons freshly grated Pecorino Romano cheese
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 3 1/2 ounces pancetta, chopped fine
Preheat the oven to 375ºF.
Line a 9-inch pie plate with the pie crust. Prick the bottom, cover with aluminum foil, fill with pie weights or beans, and bake for 8 to 10 minutes, until the dough has set. Remove the foil and the weights or beans and bake another 5 to 7 minutes, until lightly golden brown. Cool. Turn down the oven to 350ºF.
Meanwhile, heat the olive oil in a large sauté pan set over medium-high heat. Add the leeks, season with salt and pepper, and cook until the leeks are soft, about 8 minutes. Remove from the heat and cool. In a bowl, beat together the eggs with the milk and cheeses. Stir in the leeks. Sprinkle the chopped pancetta on the bottom of the baked pie crust. Pour in the leek mixture. Bake for about 1 hour, until the filling has set, browned, and risen. Let cool about 15 minutes before serving. (The center will sink.)