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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I love leeks. thought I'd share this with other leek-lovers too. (time includes backing crust, refrigeration and cooking). Ingredients:
1 ready-to-use rolled-out pie crust |
1 egg white, lightly beaten |
2 leeks, trimmed, cut lengthwise, rinsed, cut crosswise 1/4 inch thick (2 cups) |
2 tablespoons unsalted butter |
1 large garlic clove, finely chopped |
2 eggs |
2/3 cup half-and-half |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 cup shredded havarti cheese |
Directions:
1. Heat oven to 400°. Unfold crust; press into bottom and up sides of 9-inch tart pan with removable bottom. Trim excess; prick bottom with fork; line tart shell with foil. Fill with pie weights or beans.
2. Bake in 400° oven 15 minutes. Remove from oven; remove foil. Brush crust with egg white. Bake 8 minutes or until golden brown.
3. Filling: Boil leeks in water 5 minutes. Drain; squeeze out water.
4. Heat butter in nonstick skillet. Add garlic; cook for 2 minutes. Add leeks; cook for 5 minutes.
5. Whisk together eggs, half-and-half, salt and pepper in a bowl.
6. Sprinkle cheese over bottom of crust. Evenly distribute leeks over cheese. Slowly pour in egg mixture.
7. Bake in 400° oven 30 minutes or until custard is set. If edges begin to brown too quickly, cover with foil.
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