LEEK TART
6 servings
This quiche-like French tart is one of our favorite brunch dishes.
Prepare and fit into a 9-inch quiche, tart, or pie pan:
Brush the dough with:
- Beaten egg yolk
Refrigerate. Melt in a medium skillet over medium heat:
- 2 tablespoons butter
Add:
- 2 pounds leeks, white and tender green parts only, halved lengthwise, well washed, and cut into ¼-inch slices
- ½ teaspoon salt
- Black pepper to taste
Cover and cook, stirring occasionally and reducing the heat as the leeks cook, until they are very soft, about 20 minutes. Meanwhile, preheat the oven to 400°F. Beat together in a bowl until well combined:
- 2 large eggs
- ½ cup heavy cream or half-and-half
- ¼ teaspoon grated or ground nutmeg
- Salt and black pepper to taste
When the leeks are done, add to the custard. Transfer to the prepared pie shell. Bake until the top is golden and the custard is set, 20 to 30 minutes. Let rest for 10 minutes before slicing.