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Ymbryne Tart

The original recipe I used as a kid included yellow onions, cheddar cheese, and raisins. But my kids hate raisins, and I prefer leeks and Gruyere cheese. So I tweaked this recipe to give it a more modern twist. I also sometimes will use a frozen puff pastry (defrosted and set in the 9" pie plate) to save time.

Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Servings 6
Calories 420 kcal

Ingredients

Tart Crust

  • 1 ⅓ cup flour
  • dash sugar
  • 1 teaspoon salt
  • 1/2 cup butter chilled and cut into small chunks
  • 2-4 Tablespoons ice water

Filling

  • 2 large leeks (white parts only) washed and chopped into 1/2" chunks
  • 1 cup parsley washed and coarsely chopped
  • 1/2 cup Gruyere cheese shredded
  • 8 large eggs beaten
  • 1 Tablespoon butter melted
  • 1/8 teaspoon saffron
  • 1/2 Tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon each of dried sage
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried thyme

Instructions

Tart Crust

  1. In a large bowl of a food processor, mix together the flour, salt, and sugar. Pulse in the butter and keep pulsing until the dough forms small balls. Then add the water, 1 Tablespoon, at a time until the dough comes together. I use about 3 Tablespoons of water, sometimes just a dash more.

    Turn the dough onto a floured surface and form into a ball. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Tart Filling

  1. Fill a large pot with water and bring to a boil. Meanwhile, prep the onions. Put the onions in the boiling water for 3 minutes and then drain.

  2. Chop the cooked onions and parsley and place in a large bowl. Stir in the Gruyere cheese, beaten eggs, butter, saffron, sugar, salt, basil, sage, and thyme. Set aside.

  3. Preheat the oven to 350 ℉.

    Take the dough out of the refrigerator and roll out the dough to a 12" circle, or big enough for a 9" deep dish pie plate. Place the dough into the pie plate and flute the dough edges.

  4. Pour the filling into the dough in the pie plate. Bake for 35-40 minutes. Make sure the dough is golden brown on the edges and the eggs are set.

  5. Remove from the oven and let it cook for 15 minutes before serving.