French Leek Tart

This recipe was adapted from the one on ChasingTheSeasons.com.

Ingredients

Homemade Pie Crust
(Prepare the crust first and refrigerate for at least 4 hours.)
1 ¼ cups all-purpose, unbleached, flour
1/4 tsp kosher salt
1/2 cup butter, chilled and cubed
1/4 cup ice water

Leek Mixture
3 Tbl very cold salted butter
3 cups chopped leeks, white & light green parts only
salt and pepper to taste
1 cup half and half
1 ½ cups grated Gruyère cheese

Instructions

Homemade Pie Crust

1. In large bowl, combine the flour and salt, mix well.
2. Cut in the chilled butter using a food processor, pulsing until flour resembles coarse sand.
3. Stir in the cold water, 1 Tbl at a time, until mixture is moist and comes together to form a ball.
4. Wrap dough in plastic wrap and gently press down to form a disc.
5. Refrigerate at least 4 hours.
6. Roll out the chilled dough to fit a 9-inch tart pan.
7. Place crust in pan and press evenly into bottom and sides.
8. Poke a fork into bottom and sides of the crust a few times.

For the Leek Mixture

1. Preheat oven to 375°F.
2. In large skillet over medium-low heat, melt butter and stir in leeks.
3. Cook, stirring frequently, about 10-15 minutes.
4. Season with salt and pepper.
5. Reduce heat to low.
6. Add cream and cheese.
7. Gently stir until cheese is melted.

Assembly

1. Pour mixture into crust.
2. Bake in preheated oven for 30 minutes or until top is set and golden.
3. Remove from oven and place on cooling rack.
4. Allow leek tart to cool one hour before serving.

Reheating from frozen

325°F for 30-40 minutes OR
Even better – defrost completely in refrigerator and reheat in oven at 350°F 10-15 minutes.

Freezing

Open freeze until solid, then wrap well in foil and then a freezer bag.

Approximately 692 calories per serving.