Leek Tart
Another Joy of Cooking recipe.
Prepare and fit into a 9-inch quiche, tart, or pie pan:
1/2 recipe Basic Pie or Pastry Dough, or Deluxe Butter Pie or Pastry Dough
Brush the dough with:
Beaten egg yolk
Refrigerate. Melt in a medium skillet over medium heat:
2 T butter
Add:
2 lbs leeks, white and tender green parts only, cut into 1/4 inch slices
1/2 t salt
Black pepper to taste
Cover and cook, stirring occasionally and reducing the heat as the leeks cook, until they are very soft, about 30 minutes. Meanwhile, preheat oven to 400°F. Beat together until well combined:
2 eggs
1/2 c heavy cream or half-&-half
1/4 t grated or ground nutmeg
Salt and black pepper to taste
When leeks are done, add to the custard. Transfer to the prepared pastry shell. Bake until the top is golden and the custard is set, 20 to 30 minutes. Let rest for 10 minutes.
Prepare and fit into a 9-inch quiche, tart, or pie pan:
1/2 recipe Basic Pie or Pastry Dough, or Deluxe Butter Pie or Pastry Dough
Brush the dough with:
Beaten egg yolk
Refrigerate. Melt in a medium skillet over medium heat:
2 T butter
Add:
2 lbs leeks, white and tender green parts only, cut into 1/4 inch slices
1/2 t salt
Black pepper to taste
Cover and cook, stirring occasionally and reducing the heat as the leeks cook, until they are very soft, about 30 minutes. Meanwhile, preheat oven to 400°F. Beat together until well combined:
2 eggs
1/2 c heavy cream or half-&-half
1/4 t grated or ground nutmeg
Salt and black pepper to taste
When leeks are done, add to the custard. Transfer to the prepared pastry shell. Bake until the top is golden and the custard is set, 20 to 30 minutes. Let rest for 10 minutes.
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