Spring vegetables have not arrived yet but leeks remind me of spring. I decided to make an onion leek tart that would be a great side dish for Easter.
Preheat oven to 425 degrees
Take two onions and two leeks, only the white part, and thinly slice them.
In a medium sauce pan, heat 3 tablespoons of butter and sauté them until they are carmelized and golden brown, approximately 10 to 15 minutes.
Make sure your pan is big enough so they are not overly crowded. Add sour cream, thyme and parsley.
Roll out the pie crust onto a parchment lined baking sheet. Spread the sour cream mixture onto the pie crust leaving approximately 1 ½ inch on the edge clear.
Top with the onion, leek mixture.
Fold over the edge of the pie crust onto the tart
Brush crust with an egg wash
Bake 20 to 25 minutes until golden brown.
Delicious and so easy. You can also substitute crème fraiche for the sour cream.
This dish will be a hit at your Easter table.
Onion and Leek tart
- 2 medium white or yellow onions, thinly sliced
- 2 medium leeks, white parts only, thinly sliced
- 3 tablespoons butter
- ½ cup sour cream
- 2 teaspoons dried thyme
- 1 tablespoon dried parsley
- 1 pre-rolled pie crust
- 1 large egg yolk
- 1 teaspoon cold water