LEEK TART

April 25, 2020

 

Ingredients
pie crust dough
1 tablespoon Basil Olive Oil
1 tablespoon Butter Olive Oil
3 leeks, thinly sliced, white and light green parts only
1 tablespoon mustard
3 eggs
½ cup heavy whipping cream
½ cup gruyere cheese, freshly grated
Salt and freshly ground black pepper
½ teaspoon fresh thyme

 

Directions
Preheat oven to 400 degrees and line a 9-inch tart pan with removable bottom with your favorite pie crust. Pierce tart crust several times with a fork. Bake for 10-12 minutes or until golden. Set aside to cool and reduce oven temperature to 325 degrees. Heat Basil Olive Oil and Butter Olive Oil in a medium sauté pan until foamy. Add leeks and a pinch of salt and gently sauté for 7 minutes or until tender. Stir in mustard and let cool. Whisk eggs and cream in a small bowl. Sprinkle cheese over the tart and scatter leeks on top. Pour egg mixture into tart shell and garnish with fresh thyme leave. Bake until filling is set, 35 to 40 minutes. Remove from oven and let stand for 5 minutes before slicing.

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