Torta di Porri

Name: Torta di Porri (Leek Tart)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 900 grams (2 pounds) leeks, trimmed, rinsed well of grit, and sliced into rounds (10 cups); 60 milliliters (¼ cup) olive oil; Coarse salt and freshly ground black pepper; 3 large eggs; 250 milliliters (1 cup) milk; 10 grams (2 tablespoons) grated Pecorino Romano; 10 grams (2 tablespoons) grated Parmigiano-Reggiano or Grana Padano; ½ recipe Pasta Brisée, refrigerated at least 30 minutes; 100 grams (3½ ounces) pancetta, cut into ½-centimeter (3/16-inch) dice

Leek Tart

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

This is an example of a savory tart. The pasta brisée shell is filled with a leek custard flavored with pancetta and grated cheeses. The shell is precooked (blind baked) to ensure that it cooks through, then filled with the custard and baked to set.

This tart would traditionally be served as an antipasto or luncheon dish.

Ingredients

½ recipe Pasta Brisée, refrigerated at least 30 minutes
900 grams (2 pounds) leeks

Europe
Italy
Lunch
Pie
Mediterranean

Method

Preheat the oven to 191°C (375°F).

Roll the pasta brisée to a thin round and fit it into a 23-centimeter (9-inch) pie pan with a removable bottom (5 centimeters / 2