Recipes

Vegetable tart for dinner

I have always cooked a lot at home, also when I worked fulltime in the professional kitchen as a chef. My family always preferred to have a hot meal at night, we would eat together and no TV. Now it is just me and my husband Peter. We still cook and eat dinner, set the table and all that. We both cook, so it is not only me, but after so many years of living together, I sometimes feel like reading the newspaper or a book while eating, or even watch the news. I mean - I love his company, but after so many dinners and years… I do break my own rules now and then around eating dinner - but still no phones.

I love tart and especially my go-to rye tart dough, rye makes the tart very crunchy and flavourful. And now that it is just the 2 of us, there is dinner for 2 days. I serve it with a salad and in the winter a cabbage salad.

Photo: Columbus Leth

RYE CRUST TART WITH BROCCOLI AND LEEKS

We all know that fiber is important and we should eat wholegrain. This rye crust is made on wholegrain rye. It is not only for healthy reasons, but also because it tastes really good, and the texture from the grainy flour also makes the tart very crunchy.

Serves 4

For the crust

100 g plain flour, plus more to dust

100 g wholegrain stoneground rye flour

1 tsp sea salt

75g butter, chopped, plus more for the dish

75g skyr or yoghurt naturel

For the filling

500 g leeks

3 cloves garlic, chopped

300 g broccoli

6 organic eggs

200 g cottage cheese

200 g crème fraîche or full fat yoghurt

¼ tsp ground cloves

salt and freshly ground black pepper

Begin with the pastry. Mix both flours and the salt together in a large bowl, then rub in the butter with your fingertips. Mix in the skyr. Knead the dough lightly with your hands just until the ingredients are amalgamated.

Or put everything in a food processor and pulse-blend it together. In both cases, if the dough does not come together, sprinkle in a little water.

Roll the dough out on a floured surface and butter a 28cm (ish) tart dish. Use the pastry to line the dish, then leave to rest in the refrigerator for one hour.

Preheat the oven to 180C/350F/gas mark 4.

Cover the pastry case with baking parchment and pour in some dried beans or raw rice to weigh it down. Bake it blind in the hot oven for 15 minutes. Remove the paper and beans and bake for five minutes more. Meanwhile, make the filling.

Cut the leeks in to slices and rinse in cold water. Cut the broccoli in thin slices, so they get the shape of flat little trees. Blanch the broccoli for 1 minute and drain well. Leave for later use. Sauté the leeks and garlic in olive oil for 5 minutes, pour out any excess water from the leeks. Season with salt and pepper.

In a big mixing bowl beat the eggs together, add the cottage cheese and crème fraiche, nutmeg and leek mixture and fold it. Pour into the blind baked tart crust, now place the broccoli slices on the top and push down lightly for a beutiful topping.

Return to the oven to bake for 30–35 minutes, or until the filling has set but retains a slight wobble.

Serve right away with salad.

Velbekomme.