This spring allium onion tart with leeks, green garlic, and manchego cheese is a light dinner or appetizer perfect for a spring evening.
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/4 teaspoon salt
- 8 tablespoons cold butter
- 1/4 cup plain, full-fat yogurt
- 1/4 cup ice cold water
- 3 cups loosely packed spring onions (about 2 large spring onions, sliced 1/4-inch thin)
- 2 cups loosely packed leeks (about 2 medium leeks, sliced 1/4-inch thin)
- 1/2 cup minced green garlic (about 2 stalks)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 eggs, lightly beaten
- 4 ounces coarsely grated manchego cheese
- Chives, for topping
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Measure flours and salt into a large mixing bowl. With a dough blender, butter knives, or your hands, cut butter into the flour and mix together until it resembles a coarse meal.
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Stir yogurt and water together then pour gradually into the flour mixture. Stir the mixture well as you add the liquid, making sure the dough is lumpy but not sticky. If the dough is sticky, add a bit more flour. Cover in plastic wrap and chill in the refrigerator for at least 1 hour.
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In a large bowl, combine spring onions, leeks, and green garlic. Toss with olive oil, salt and pepper until well coated.
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Preheat oven to 400°F.
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When dough is chilled, roll it out onto a lightly floured surface in a large circle, about 14-inches in diameter and 1/4-inch thick. Transfer to a parchment covered baking sheet (see note).
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Sprinkle about one third of onion mixture evenly in the middle of the dough, then sprinkle some grated manchego cheese on top, leaving about 2 inches of space on the perimeter. Continue to alternate layers of onion mixture and cheese until you have no more remaining onion mixture.
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Gently fold the dough border over the onion and cheese mixture, working in one direction and pleating as you go. Be sure there are no holes in the dough. If there are, gently pinch the dough together.
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Pour eggs over the onion and cheese mixture so it stays contained inside the tart. Sprinkle with remaining cheese.
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Transfer pan to the oven and bake 30 to 40 minutes until crust is golden brown and onions and leeks are beginning to brown.
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Remove from oven and let cool 5 to 10 minutes before cutting and serving.
Dough recipe adapted from Smitten Kitchen
Recipe inspired by Steven Satterfield's Root to Leaf (<-affiliate)
Seasoned Secret
I love reusable silicone baking mats (<-affiliate)! They’re awesome for roasting vegetables, and you can use one to line your baking sheet for this onion tart instead of parchment paper.
Gluten-Free
I recommend this all purpose gluten free flour mix (<-affiliate) for your baking needs. And it will work great for this onion tart.
Check the Fridge
While this recipe means to use all the oniony things exclusively, it would be excellent with precooked, sliced potatoes. Asparagus and spinach would be nice additions. You can use parmesan cheese instead of manchego, or even swiss or gruyere cheese. A few mushrooms and even cooked white beans (whole or as a puree) would be lovely in this onion tart to serve as a meal.