Delicious Onion and Leek Pastry Dish

Delicious Onion and Leek Pie Recipe

Craving a taste of German-inspired cuisine? Give this tantalizing Flammenküche-inspired tart a try! With leeks, creme fraiche, and a delightful mix of herbs, it's a delicious ode to the deliciousness of Alsace, Austria, Belgium, and Germany. Pair it with our scrumptious Butter Lettuce and Pumpkin Seed Salad for an unforgettable dining experience.

Here's what you'll need:- Whip up some sizable chunks of unsalted butter, several tasty white onions, leeks, fresh thyme leaves, marjoram leaves, Italian parsley, creme fraiche, a ready-to-roll pie dough, an egg yolk, and a splash of cold water.

Why not impress your guests by making the dough from scratch using our delectable Pie Dough recipe? If you're short on time, don't fret – store-bought crust will do just fine!

Ever wonder what creme fraiche is? It's a naturally thickened fresh cream with a tantalizing tang and velvety texture that doesn't curdle or separate when heated. If you can't find it in town, sour cream is a respectable substitute.

Need some guidance on creating the dough? Store it in the fridge for later, then roll it out and shape it when you're ready to craft the tart. Saute your onions and leeks in multiple batches, saving them in a bowl. Combine them with the herbs and creme fraiche closer to baking time to prevent the flavors from becoming overpowering.

Feeling creative? Show off your culinary skills by demonstrating this recipe during your home's very own Moktoberfest!

Yield: 8-10 sinfully satisfying servings
Difficulty: Simple peasy, the Ultimate Know-How level for beginners!
Total Time: A scrumptious 1 hr 30 mins, with 40 mins of unbridled fun in the kitchen!

Ingredients: (10)

3 tablespoons of sultry unsalted butter at comfy room temperature
2 sleek medium white onions, diligently sliced
2 spears of fluted medium leeks, sliced lengthwise and delicately sliced (skip the green stuff)
1 teaspoon finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh marjoram leaves
1 tablespoon finely chopped fresh Italian parsley
1/2 cup of creamy creme fraiche
A blob of Basic Pie Dough, chilled in the fridge
1 large, rich egg yolk
1 teaspoon frosty cold water

Instructions:

Melt 1 tablespoon of the butter in a large frying pan over medium heat. Once it starts to dance, toss in 1/3 of your sauteed onions and leeks. Season these goodies with salt and freshly ground pepper. Cook these beauties until they caramelize and turn golden brown, about 10 minutes. Give them another seasoning, then set them aside in a bowl. Repeat this process with the remaining onions and leeks, cooking them in 2 more batches, using 1 tablespoon of butter per batch.
Whisk together the herbs and creme fraiche in a small bowl. Add in your darling onion-leek mixture, and adjust the seasoning to taste by adding more salt and pepper if needed. Give it a taste test, and let it cool down for a minute or two.
Set your oven to 425°F and situate a rack in the middle section. Flour a big work surface and roll your chilled, refrigerated pie dough out into a round shape about 11 inches across and 1/8 inch thick. Snip the dough into a 10-inch round (an overturned dinner plate and a paring knife work like a charm). Plop the dough on a baking sheet and spread the filling evenly, ensuring there's a 1-inch border. Fold the edge of the dough (the outer 1 inch) over the filling, and flute the edges by pinching them between your fingers. Check out our photo tutorial on "How to Shape a Free-Form Piecrust" if you need extra guidance!
Combine the egg yolk with the cold water to make an egg wash. Brush the outer edges of the tart with the wash. Place the tart on the middle rack of the preheated oven and cook until the crust's bottom is golden, about 20 to 25 minutes.

Potent Potable Partners: Slake your thirst with a light pilsner, such as Czechvar or Samuel Smith's Imperial Stout. Prefer a wine? A cool, chic Pinot Blanc from, say, Alsace, Austria, or Oregon creates a creamy texture that marvelously complements this tart, while providing just enough underlying acidity to cobble the richness. We urge you to try the 2005 Elk Cove Willamette Valley Pinot Blanc!

This Flammenkuche-inspired tart uses leeks, a key ingredient from the Alsace region, and is paired with a Butter Lettuce and Pumpkin Seed Salad. To find creme fraiche, a tangy and velvety ingredient, look for it in the dairy section or consider sour cream as a substitute.

The tart's dough can be homemade with the provided Pie Dough recipe, or store-bought crust may be used for time-saving. After sautéing the onions and leeks, mix them with the fresh herbs and creme fraiche to prevent flavors from becoming overpowering.

Impress your guests by making this recipe during your homemade Moktoberfest celebration. With its simple preparation and delightful flavor, this recipe is ideal for beginner cooks seeking a delicious tart experience.