Recipe
April 2, 2009
Frank Restaurant’s Spring Pea & Leek Tart Recipe

Pastry Dough
Step 1: Sift flours and salt together.
Step 2: With box grater, grate butter and lard into flour and incorporate well with fingers until mixture resembles coarse oatmeal.
Step 3: Add ice water a bit at a time mixing well, and adding just enough water to bring dough together. Form dough into 2 flat discs. Wrap well, and refrigerate 10-20 minutes.
Step 4: Roll 1 disc out into 10″ round, reserving second disc for another use. (Wrap and freeze or chill.)
Step 5: Line 10″ fluted tart pan with pastry. Refrigerate 10-30 minutes.
Filling
Step 1: Preheat oven to 400°F.
Step 2: Sweat leeks in butter until tender and transparent, season with salt and pepper. Set aside to cool.
Step 3: Cover bottom of tart shell with grated cheese.
Step 4: Sprinkle evenly with chopped herbs.
Step 5: Sprinkle evenly with leeks, peas and flaked trout.
Step 6: Mix cream, nutmeg, egg and yolks well with a whisk.
Step 7: Pour evenly over other ingredients.
Step 8: Place tart into preheated oven for 10 minutes. Reduce heat to 350°F and continue to bake for 30 minutes. Centre of tart should be set, but still jiggly.
Step 9: Cool for 10-30 minutes before serving to allow custard to set. Cut and serve.
See Anne Yarymowich demonstrate this recipe in a video.
Directions
Yield:
Pastry Dough
Step 1: Sift flours and salt together.
Step 2: With box grater, grate butter and lard into flour and incorporate well with fingers until mixture resembles coarse oatmeal.
Step 3: Add ice water a bit at a time mixing well, and adding just enough water to bring dough together. Form dough into 2 flat discs. Wrap well, and refrigerate 10-20 minutes.
Step 4: Roll 1 disc out into 10″ round, reserving second disc for another use. (Wrap and freeze or chill.)
Step 5: Line 10″ fluted tart pan with pastry. Refrigerate 10-30 minutes.
Filling
Step 1: Preheat oven to 400°F.
Step 2: Sweat leeks in butter until tender and transparent, season with salt and pepper. Set aside to cool.
Step 3: Cover bottom of tart shell with grated cheese.
Step 4: Sprinkle evenly with chopped herbs.
Step 5: Sprinkle evenly with leeks, peas and flaked trout.
Step 6: Mix cream, nutmeg, egg and yolks well with a whisk.
Step 7: Pour evenly over other ingredients.
Step 8: Place tart into preheated oven for 10 minutes. Reduce heat to 350°F and continue to bake for 30 minutes. Centre of tart should be set, but still jiggly.
Step 9: Cool for 10-30 minutes before serving to allow custard to set. Cut and serve.
See Anne Yarymowich demonstrate this recipe in a video.
©istockphoto.com/Bart Claeys