We add a small quantity of guanciale in this French style pie in order to raise its umami
ingredients for a pie of 8 medium pieces (total cost about 12€)
- 200 g di farina 00
- 100 g di burro
- 50 ml di acqua
- 3 g di sale
- 4 medium leeks
- 1 small fennel
- 60 ml guanciale
- Olio d´ oliva EV
- sale
- 20 g butter
- 20 g flour
- 300 ml di latte
- 30 g parmesan
- pepe nero macinato
- freshly grated nutmeg
Tarts with butter doughs are very common in France, Great Britain and also the States. They can be filled with almost everything, savoury or sweet.
The doughs also can be sweet or savoury. The sweet ones (brisée sucrée and samblée) always contain an also sweet filling, meanwhile the savoury (brisée and feuilletée) with both of them.
Today we will prepare a savoury tart with brisée dough. Do you know how to prepare it? If not, just read our guide you can find qui .
We also have a special guide on baking this pies (you can find it qui), as they are many ways to do it. For today’s leek tart the dough must be made with the 4 first ingredients, must be prebaked in a 26 cm pan for 15 minutes at 160 Celsius degrees (ventilation) and must be filled when it will be completely cold.
Meanwhile, we prepare the filling.
We cut the guanciale in small pieces and start from a cold pan with no other fat we start cooking it using very low temperature. After about 15-20 minutes the largest part of its fat would be liquid. We remove the solid parts of the guanciale and we add in the pan the leeks and the fennel root, cut in very small pieces. We continue cooking them, using low temperature till they become soft. We add some olive oil and water if the mix seems too dry.
When the vegetables are tender we add the butter, the flour and the milk, preparing a relatively thin bechamel cream with them. We add salt, pepper, nutmeg, parmesan, guanciale and chopped fennel leaves, we mix and we put the filling in the shell.
We bake for about 25 to 30 minutes at 180 Celsius degrees and we wait the tart to cool completely before cutting it.
