Best: Leek Tart

Title:
Best: Leek Tart

Yield:
6 Servings

Categories:
Pastries,
Vegetables




Ingredients:





     1    11-inch tart/quiche shell


     2 tb Butter


     4 c  Leeks, chopped (=5)


     2 tb Dijon mustard


     5 sl Bacon, cooked and crumbled


     2    Eggs


   1/2 c  Whipping cream


   1/4 ts Light cream


   1/4 ts Pepper


       pn Salt






 Tip: to remove dirt from leeks, cut through leek lengthwise almost to root


 end. Wash under running water and shake to remove excess water.


 


 On lightly floured surface, roll  out pastry and fit into 11-inch tart or


 quiche pan; refrigerate for 20 minutes. Prick pastry bottom with fork; line


 with foil and fill with pie weights. Bake in 375F 190C oven for 10 minutes.


 Remove pie weights and foil; Bake for 15 minutes longer or just until


 lightly golden. Let cool.


 


 Meanwhile, in large skillet, melt butter over medium-low heat; cook leeks,


 stirring occasionally, for about 30 minutes or until softened. Let cool.


 


 Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle


 with bacon. Whisk together eggs, whipping and light creams, pepper and


 salt; pour over bacon. Bake in 350F 180C oven for 30-35 minutes or until


 golden.


 


 Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth


 Baird: "Only The Best" Recipe by Canadian Living Test Kitchen


 


     [-=PAM=-]   PA_Meadows@msn.com


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini