Leek Tart with Gruyí¨re

Recipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
2 large or 4 small leeks, cut into thin rounds (white parts only)
2 tablespoons olive oil or butter
2 tablespoons white wine
3 eggs
1 cup heavy cream or whole milk
1/2 teaspoon salt
9-inch pastry pie shell cooked according to package directions
1/2 cup shredded Gruyí¨re cheese

PREPARATION

  • Preheat oven to 375 °F.
  • Clean thinly sliced leeks in a bowl of water, making sure to remove all sand and dirt.
  • Sauté leeks in a heavy bottomed skillet with oil or butter.
  • Sauté for 2 minutes then add the white wine, cover skillet with a lid, and cook for 5 more minutes.
  • Meanwhile whisk together eggs, cream or milk, and salt.
  • Place cooked leeks evenly on the bottom of the pastry crust and pour egg mixture on top.
  • Sprinkle with cheese and bake for 40 minutes or until golden brown.
  • Serve warm or cold.

Serves 6 as an entrée. Prep time, 10 minutes; cook time, 40 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.