Leek tarte with vendace roe

Name: Leek tarte with vendace roe
Yield: 8 servings
Ingredients: 100 g smör; 2 dl mjöl; 2 tsk vatten; 1 krm salt; 1 st äggula; 2 st purjolök; 2 dl smetana; 2 st äggula; 1 msk mjöl; Ingen enhet salt; Ingen enhet svartpeppar; 50 g löjrom; Ingen enhet dill, färsk

A tarte that's excellent as a starter or as a dish on a buffé in the spring or summer

BakingStarters

7 steps8 servings1 pcs

Ingredients

Pie crust

100 g butter

2 dl flour

2 tsp water

1 measuring spoon salt

1 pcs egg yolk

Filling

2 pcs leek

2 dl smetana

2 pcs egg yolk

1 tbsp flour

salt

black pepper

Topping

50 g vendice roe

fresh dill

Instructions

Cut 100 g of room temperature butter into cubes and mix together with 2 dl of flour. Add 2 tsp of water and 1 measuring spoon of salt and mix together to a dough. Let rest in the fridge for about an hour.
Set the oven to 200C. Rinse 2 pcs of leek and trim some of the green and save as garnish. Bake the leek for about 30 minutes, the outer leaves should turn dark. Let cool.
Once the dough has rested, roll it out and press it into a springform pan. Let it rest in the refrigerator for another 30 minutes.
Preheat the oven to 180C. Prick the bottom of the pie crust and brush with 1 egg yolk. Pre-bake the crust in the oven for about 10 minutes.
Remove the dark leaves from the leeks, halve them, and cut them into lengths. Arrange them in the pie crust.
Whisk together 2 dl of smetana, 2 egg yolks, 1 tbsp of flour, and season with salt and pepper. Pour into the mold and bake for another 15 minutes or so. Let cool completely.
Cut the tarte into pieces, top with 50 g of vendace roe and garnish with dill and the finely shredded green parts of the leek.