Leek Tart
In the fall, I went home to take care of my father and brother after they were hospitalized. I tried my best to make them comfortable once they were home. One evening, my dad asked me to prepare a leek tart for dinner. I thought he was going to recite a simple recipe for me to follow, but found out he had never baked a leek tart before. So, I had to make do with the few recipes I could find on epicurious.com. This is what I came up with. The tart was gone in minutes. I hope you like it, too. 50 minutes – serves 6 Savory pastry dough: pâte brisée or feuilletée 1 tablespoon duck fat or olive oil 4 large leeks 1 teaspoon finely chopped thyme ½ cup gruyere, grated 2 eggs ½ cup milk ¼ cup cream 1. Line a pie pan with pastry dough. Prick the pastry all over with a fork, cover with aluminum foil and fill with dry beans or pie weights. Chill in the freezer for 20 minutes. 2. Preheat the oven to 400ºF. Slice leeks in half lengthwise, through the tender light green part. Finely chop leeks, rinse