|1 h||2 h 40 min||10|
|5 cup||Leek (finely chopped [white part only, NO green], approx. 3 large leeks, for filling)|
|1 tsp||Salt (for filling)|
|1/2 cup||Olive oil (for filling)|
|2 cup||White onion (finely chopped, approx. 1 medium onion, for filling)|
|1 tsp||Fennel seed (crushed, for filling)|
|1/2 tsp||Granulated sugar (optional, but helps caramelization process, for filling)|
|1 tbsp||Apple cider vinegar (for filling)|
|1 cup||Vegetable stock/broth, low sodium (for filling)|
|2 1/2 cup||Wheat flour, whole wheat (or any kind of flour, for pie crust)|
|3/4 tsp||Salt (for pie crust)|
|2/3 cup||Olive oil (partially frozen (see Advanced Prep below), for pie crust)|
|6 tbsp||Water, filtered (ice water, for pie crust)|
|1 tbsp||Apple cider vinegar (for pie crust)|
To make the filling:
To make the crust:
1. Mix 4 tbsps on vinegar with ice water and set aside.
2. Combine dry ingredients and quickly add the frozen olive oil (see "Notes" below) in thirds, using a fork or pastry cutter to work the oil into the flour until you have a gravelly kind of mix.
3. Add the vinegar and water mixture a little at a time and stir until completely combined into a ball of dough (you can refrigerate dough for up to 3 days or roll out immediately).
4. Roll out dough and press into tart/pie pan. You can also use individual tartlete pans/muffin tins (see "Notes" below). Pre(blind)bake" at 350°F for 15 minutes (you can store baked pie shells for up to 3 days).
5. Fill pre-baked crust with leek/onion mixture and bake at 350°F for 15 minutes. Serve warm or room temperature.
Caramelization: Low heat is the key to caramelization, so go low and go slow until you reach a lovely soft golden brown color.
Freezing the olive oil: Measure out your olive oil and place in a light plastic container. Freeze for at least an hour. Use as-is in the recipe if olive oil is frozen, but still somewhat soft. If olive oil is completely frozen and very hard, chop up the block with a sharp knife into small shredded pieces.
For both individual tartlets: No rolling needed! Use about 1/4 to 1/3 cup of dough for each tartlet. Roll dough into a ball, place in the center of your pie or muffin pans and then using your fingers gently flatten/press out to cover the center of the pan and then up the walls of the pan. You’ll want to keep your dough pretty thin as it will puff up a bit when pre(blind)baking.