Tuscan leek tart

I don’t have any good excuse, really.

We moved from the countryside to Ottawa last year, and I did not blog, not by lack of inspiration, not by lack of culinary ideas, but possibly because we were renting a place with a tiny kitchen, and I was not inspired to spend much time in there.

We decided to lose a bit of weight, first by following a paleo diet for approximately 6 months, then by doing a ketogenic diet for another 6 months. Of course, these meals did not fit in the context of this blog, mostly dedicated to traditional Italian food.

In the end, I decided that all food is probably not bad for you if eaten in moderation, and if you include a bit of exercise in your daily routine. Hope you will enjoy this one, it is one of our new favorites.


Torta di porri o porrata

  • Servings: 4-6
  • Difficulty: easy
  • Print


For the dough:

  • 250 g unbleached all-purpose flour
  • 120 g salted butter (one stick), cold
  • 1 egg yolk
  • 3-4 tablespoons ice-cold water

For the filling:

  • 4 to 5 large leeks, cleaned, and sliced finely
  • 2 large eggs, lightly beaten
  • 2 tablespoons breadcrumbs
  • 3 tablespoons parmesan
  • 100 g prosciutto, cut in small cubes
  • olive oil
  • salt and pepper

E la ricetta è:

Preheat the oven at 425F.

  1. Start by making the dough: In a food processor, add the flour, then the cold butter cut into small cubes and pulse a few times, one second at a time, until the butter is the size of peas. Add the egg yolk and pulse one or two times. Then, leave the blade running, and incorporate the cold water teaspoon by teaspoon, until it forms a dough that twirls around the blade, making sure it is not too wet. Turn the food processor off immediately, take the dough out on a lightly floured counter.
  2. Roll the dough into a thin round and transfer to the tart dish. Poke holes on the bottom of the dough and put in the refrigerator so that the dough can cool and the butter harden.
  3. While the dough is cooling, cook the filling. Over medium-low heat, sweat the leeks in 6 tablespoons olive oil, adding a pinch of salt. Cook, stirring often, until the leeks are tender but not coloured. This can take 20-30 minutes. Transfer to a bowl and let cool.
  4. When the leeks have cooled a bit, add the eggs, the breadcrumbs, the parmesan and the prosciutto and mix well. Taste and adjust for salt and pepper.
  5. Transfer the mixture to the tart dish and smooth the top.
  6. Cook in the hot oven for approximately 30 minutes, or until the tart is golden on top.
  7. Let cool for a bit, and enjoy warm or at room temperature, with a salad on the side.


Categories: Appetizers, Mains

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