Leek tart

Serves 4-6

  • 1 pie crust, store bought or homemade (or make a potato crust- roast very thinly sliced potatoes, tossed in a little salt and olive oil, pressed into your pie plate, for about 30 minutes before filling)

  • 1 large bunch leeks- about 2 lbs.

  • 2 tbs. butter

  • 1 tbs. olive oil

  • 1 tsp. chopped fresh thyme and/or rosemary 

  • 2 eggs

  • 1/4 cup heavy cream

  • 1/4 tsp. salt

  • 1 cup grated gruyere or other nutty, mild cheese

Preheat oven to 425 degrees. 

Trim the roots and top 2-3 inches from the leeks, then slice them lengthwise- this makes it easier to spread the layers of the leek open for washing. Wash the leeks thoroughly, and thinly slice them. 

Heat the butter and olive oil in a medium sized skillet. Sauté the leeks over medium low heat with a few pinches salt and pepper until very soft, about 15 minutes, stirring occasionally.   

Press the pie crust into a 10 inch pie plate. 

Spread the cheese onto the bottom of the pie crust, then spread the leeks on top of the cheese. 

Beat together the eggs, cream, salt and herbs, and pour the mixture over the leeks. 

Bake for 40 minutes, rotating halfway through. Let cool 15 minutes before serving. 

 
SummerDavid DiLorenzoLeeks