This Leek Tart with Za’atar Crust is filled with creamy hummus and surrounded by a gluten free crust. It is an easy recipe that is sure to impress.
Don’t be intimidated by the dough.
I get it. You might be the chef de cuisine in your household, you know your way around any kitchen, and you are not only the boss of weeknight dinner, but Saturday dinner party? You’ve got it in the bag.
BUT, crust dough of any kind is still intimidating. I am right there with you. Until I found this recipe.
This tart dough is so simple and easy that anyone can do it. And don’t let the fancy za’atar fool you. It might sound intimidating, but trust me, all you have to do is crumble the dough into the pan and then press it down. Easy enough? I think so! Leek Tart with Za’atar Crust here we come!
The za’atar seasoning is the secret ingredient to give this crust mega flavor. It is a middle eastern herb blend that is comprised of thyme, toasted sesame seeds, sumac, and salt. It gives the crust a fresh, herby, and nutty flavor all at once without being overpowering. This stuff can be tricky to find in some stores, so I usually buy mine on Amazon and have it on my doorstep in a matter of days. Thank you 21st century!
This flavorful and flakey crust has more to do than just taste good. It surrounds our creamy filling – and this filling is as easy as it gets. All you need is some plain hummus, a couple a cloves of garlic, and some fresh parsley.
Then, caramelized leeks stud the top of this Leek Tart with Za’atar Crust. These leeks came straight out of my aunt’s garden. Did you know that leeks can survive the winter?!?! I barely make it through the sub zero temps and I was bundled up in a down jacket with a mug of hot cocoa in my hand at all times. These resilient plants lived under a couple feet of snow for FOUR MONTHS and came out looking good as ever! Plants, man. They are SO cool!
It might sound unorthodox, but I will be making this Leek Tart with Za’atar Crust for Mother’s Day. No question about it. Thought you might not think of this as Mother’s Day fair, it makes a great addition to the brunch table. Pair this with some roasted breakfast potatoes, a side of fruit and a brunch cocktail and life is GOOD.
Let me at those spring leeks!
This Leek Tart with Za'atar Crust is filled with creamy hummus and surrounded by a gluten free crust. It is an easy recipe that is sure to impress.
- 1 tablespoon flax seed meal + 2 tablespoons water
- 1 cup oat flour
- 1/2 cup sorghum flour
- 1/4 cup za'atar
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 leeks , cut into 1/2 inch thick rounds
- 1 cup plain hummus
- 1/2 cup fresh chopped parsley
- 2 cloves garlic , minced
In a small bowl whisk together the flaxseeds and water. Set aside to thicken.
In a medium sized bowl, whisk together the oat flour, sorghum flour, and salt. Add in the coconut oil and pinch into the flour with your finger tips. Continue until the coconut oil and flour have formed pea sized clumps. Add in the flax seed mixture and apple cider vinegar. Work into the dough with a spoon. Once incorporated, add in enough cold water until the dough holds together and all of the flour is moistened.
Prep a tart shell with a removable bottom by lightly spraying it with coconut oil. Crumble the dough into the tart shell and gently press it into the pan. Place the formed tart into the fridge to chill for one hour.
Preheat the oven to 350 degrees. While the dough is resting, add the olive oil into a sauté pan over medium heat. Add in the leeks, cut side down. Cook until the bottom side is caramelized, about 5-10 minutes. Gently flip the leeks so that the second cut side is facing down and brown the second side. Remove the leeks form the heat and set aside.
Remove the tart from the fridge and generously prick the crust with a fork. Bake for 15 minutes or until the crust just starts to cook. Remove and allow to cool slightly, about 10 minutes.
Increase the oven to 450 degrees. Once the crust has cooled, spread the hummus onto the crust in an even layer. Top with the leek rounds, pressing them into the hummus. Drizzle with a little olive oil and bake for 25-30 minutes, or until the crust is golden brown. Remove and let the tart cool to room temperature and then serve.
If you try and cut the tart before it has cooled to room temperature, it will crumble and break into pieces. Once it has cooled it is much easier to slice.