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Torta di porri
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Torta di porri

Tuscan Leek Pie

Ingredients

For the crust

  • 400g 3 cups flour
  • 2 eggs
  • 30g 1 oz active dry yeast
  • 250ml 1 cup warm water
  • 2 Tbs olive oil
  • A large pinch of salt

For the filling:

  • 500g 1 lb leeks trimmed, split and cleaned
  • 100-150g 4-6 oz pancetta cut into small cubes
  • 3 eggs
  • olive oil and butter
  • Salt, to taste, and lots of pepper

Instructions

  • Dissolve the yeast in the warm water and add to the flour, along with the rest of the ingredients for the crust.
    Knead until you have a uniform, smooth ball of dough. Set inside a large bowl, cover well and let sit for an hour or more.
  • Meanwhile, take the leeks, trim off their bottoms (and any roots) and cut off their dark green tops. Remove any tough or dried out outer leaves. Split each leek in half and check to see if there is any grit between the leaves. If you see any grit at all, wash the leeks well in several changes of water.
  • Cut the leeks crosswise into thin strips.
    Let the cut up leeks simmer gently, covered, in abundant olive oil and a pinch of salt, until they are soft and much reduced. Uncover the pot and stir the leeks from time to time; if you notice them coloring at all, add a tad of water to keep them from browning.
    When the leeks are done, transfer them to a large bowl and let them cool completely. Mix in the eggs and season with a bit more salt and lots of freshly ground black pepper.
  • After the dough has rested, lay it on a well-floured surface, flatten it with a few bangs of your rolling pin, then roll it out into a thin disk.
  • Lay the dough in a well greased springform mold about 24 cm/10 in across, letting any excess ends hang over the sides.
  • Sprinkle the pancetta over the bottom of the mold, then pour over the leek and egg mixture, using a spatula to spread it evenly on top of the pancetta. Now fold the ends of the dough back over the filling.
  • Bake the mold in a hot (200C/400F) oven for about 45 minutes, until the filling is complete cooked through and the crust nice and brown.
  • Let the pie cool for at least 15-20 minute before unmolding and serving. It can also be served at room temperature.