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 in cold water and dry.
3. In a large pan, heat the duck fat or olive oil. Add the leeks and thyme, season with salt and pepper and cook over medium heat, stirring occasionally, until clear and softened, about 10 minutes. Remove from heat.
4. Bake the pastry in the lower third of the oven until the edges are golden, about 10 minutes.
5. In a medium bowl, whisk together the eggs until combined, then whisk in milk and cream. Season with salt and pepper.
6. Sprinkle the cheese over the pastry. Spread the leeks over the cheese. Pour the custard mixture over the leeks. Bake the tart for 15-20 minutes, until custard is set and golden.
from a combination of recipes by Grace Parisi and Molly Wizenberg
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 in cold water and dry.
3. In a large pan, heat the duck fat or olive oil. Add the leeks and thyme, season with salt and pepper and cook over medium heat, stirring occasionally, until clear and softened, about 10 minutes. Remove from heat.
4. Bake the pastry in the lower third of the oven until the edges are golden, about 10 minutes.
5. In a medium bowl, whisk together the eggs until combined, then whisk in milk and cream. Season with salt and pepper.
6. Sprinkle the cheese over the pastry. Spread the leeks over the cheese. Pour the custard mixture over the leeks. Bake the tart for 15-20 minutes, until custard is set and golden.
from a combination of recipes by Grace Parisi and Molly Wizenberg
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