Transform humble leeks and a bit of cheese into much more than the sum of their parts with this easy tart. Serve it as an elegant lunch, a simple starter, or as the centerpiece to a casual dinner - just add a green salad or something like a Escarole & Beet Salad.
Use your favorite store-bought crust or make your own. I like Buttery Tart Crust or Whole Wheat Buttermilk Crust.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
- 5 medium leeks
- 2 Tbsp. butter
- 1/2 tsp. salt plus more to taste
- 1/2 to 3/4 cup half-and-half or cream
- 1/4 tsp. freshly ground black pepper
- 1 tart crust (see notes above)
- 1/2 to 3/4 cup freshly shredded cheese - gruyere, parmesan, or similar
Preparation:
- Preheat oven 375. Clean leeks, remove root end and dark green leaves, halve lengthwise, and cut into thin slices.
- Melt butter in a large frying pan or saute pan over medium heat. Add leeks and sprinkle with salt. Cook, stirring occasionally, until leeks are very tender, about 10 minutes.
- Add half-and-half or cream. Reduce heat to low and let cook to blend flavors and reduce liquid, about 5 minutes. Take off heat and stir in pepper. Taste and add more salt and pepper to taste, if you like.
- Lay crust in a 9-inch round tart pan (or similar). Add leek mixture and spread in an even layer. Sprinkle with cheese. Bake until bubbly and golden, about 35 minutes.
- Let sit 5 to 10 minutes before cutting. Serve hot, warm, or at room temperature.
Makes 1 9-inch Leek Tart.
