France is not in my TOP 10 destinations on the world culinary map I keep in my head. It’s frivolous, chic and sophisticated, I agree, but on the other hand I find it too posh, too perfect and way too minimalistic. I do admit that my taste buds are always nicely pleased when I try something French. At the same time I don’t get to enjoy the feeling, ’cause with one bite the meal is basically over! What an irritating manner. There is one dish, though, that French got it all alright. The tart. It can come as an entree, a main dish or a dessert which makes it a very universal dish. Whether it is a savory quiche or a sweet tarte tatin, tarts are pretty easy to make and bake. They taste both subtle and homely, bringing the atmosphere of parlor to a common dining room. And that’s what I like about them the most. So whenever I want to feel like a little home bourjois in my favorite oversized t-shirt, I rush to the kitchen and get that tart pan out of the closet. Le Roi est mort, vive le Roi!

Savory Tart with Leeks, Goat Cheese and Smoked Salmon

(served with arugula pesto to break the Frenchness)

Ingredients:

Crust:

1/2 cup rolled oats

3 tablespoons sesame seeds

2/3 cup whole wheat pastry flour

1/3 cup all-purpose flour

1/2 tsp baking powder

3/4 tsp sea salt

100 g cold unsalted butter, cut into 1 cm cubes

1 egg, room temperature

Filling:

2 small leeks, thinly sliced

2 Tbsp olive oil

1 tsp dried thyme

1 cup sour cream

3 eggs, room temperature

2 garlic cloves, minced

1 package (450 g) of frozen spinach (you can use fresh baby spinach as well)

100-150 g smoked salmon slices, torn into small pieces

100 g goat cheese (I used Palhais de Portugal)

Pinch of freshly grated nutmeg

Sea salt and freshly ground pepper

Pesto:

125 g arugula

A small handful of fresh basil leaves

2 garlic cloves

A small handful of pan-roasted walnuts

1/3 cup olive oil

50 g Parmesan cheese, grated

1 tsp sea salt

½ tsp freshly ground black pepper

Preparation:

The Crust:

Spread the oats and sesame seeds on a baking sheet and toast in the oven for couple of minutes until fragrant yet not browned. Transfer the toasted oats and halve of the sesame seeds to the bowl of a food processor fitted with a metal blade and ground finely.

Add the mixture to a bowl along with rest of the ingredients and the remaining sesame. Stir until well mixed. Add the butter and using your fingertips (or in a food processor) work it until the mixture resembles coarse sand. Then gather into a ball, flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.

After the dough has chilled sufficiently, remove it from the fridge and place it on a lightly floured surface. Roll the pastry into a 30cm circle. Fold the dough in half and gently transfer to 23 cm tart or pie pan. Trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.

The Filling:

In a wide non-stick frying pan warm 2 tablespoons of the olive oil over medium heat. Add the leeks and a pinch of salt and sauté 5-7 minutes until caramelized. Take the leeks out and set aside.

In the same pan add the garlic and after about 1 minute add the spinach. Sauté until completely defrosted and no longer watery, about 10 minutes (if using fresh spinach, sauté until just wilted, about 3-4 minutes).

Meanwhile in a medium bowl combine eggs, sour cream, thyme, salt and pepper.

Pesto:

In a food processor or with a hand blender blend all the ingredients.

The Tart:

Preheat the oven to 180°C.

Take the prepared tart shell out of the fridge. Pick the bottom of the crust with a fork. Add the leeks. Add the spinach. Add the salmon. Pour the egg-cream mixture. Crumble the cheese on the top and add some pesto bolts. Put in the oven and bake 45-55 minutes until set and golden brown. Allow to cool.

Serve with some extra pesto and crushed roasted walnuts.

Serves 12.

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