Monday, March 28

Recipe: French Leek Tart

Last year, we tried growing leeks for the first time. We did well with them, but I should have cut them down a bit and planned better for hilling. I did start with them planted too close together but was able to spread them out as I pulled mature leeks for use, which was an interesting way to keep cycling through them since as I moved them to have more space, they would grow larger. Anyway, here's a tasty way to use them. I think I might try this with some Spring onions.

1 (9 inch) refrigerated pie crust
2 teaspoons butter
3 leeks, chopped
1 pinch salt and black pepper to taste
1 cup light cream
1 1/4 cups shredded Gruyere cheese
2-3 strips of bacon, cooked and crumbled
2-3 cloves of garlic, diced

Preheat oven to 375 degrees F (190 degrees C).
Cook up bacon. Set aside to cool, then crumble.
Melt butter in a large saucepan over medium-low heat. Stir in leeks and garlic; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through (about 2 minutes). Pour mixture into pie shell.
Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

Good served with large salad.

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