Leek Tart with Gruyí¨re

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Recipe by Rebecca Dienner for The FruitGuys

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


  • 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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