Leek & Gruyere Tart | Leek, Tomato & Bread Soup | Potato Leek Soup | Braised Leeks

Storage

Leeks can be kept in a plastic bag in the refrigerator for 2-3 weeks.

Washing Leeks

To clean leeks halve them lengthwise along the shank. Run water in between all the layers to remove any trapped sand.

Recipes

Leek and Gruyere Tart

Put flour and salt in Cuisinart or Kitchen-Aid, then add butter in cubes, while processing, until the mixture resembles small peas. Drizzle in cold water while processing until the dough forms a ball. Lay on a piece of cling wrap and press dough into a disc. Wrap and chill in the refrigerator. Meanwhile, wash, trim and slice leeks. Saute in butter 15 minutes until soft and golden, and allow to cool. In a bowl, combine eggs, yolks, cream, milk, salt, pepper and nutmeg. Stir in leeks and reserve. Preheat oven to 375 degrees. Roll out dough and press into a 9-inch pie pan. Prick all over with a fork, cover with foil, fill with pie weights (dried beans, pennies, marbles etc.) and partially bake until dry – 10-15 minutes, removing foil for the last few minutes. Remove pie shell from oven and sprinkle cheese on the bottom. Pour in the leek mixture and sprinkle with grated Parmesan. Bake 30 minutes, until the center is set but still soft like Jell-O. Cool and serve.

(Variation: Substitute 4 oz. goat cheese for Gruyere.)

Leek, Tomato and Bread Soup 

• 3 medium leeks, thinly sliced
• ¼  cup extra virgin olive oil
• salt & pepper
• 8 large basil leaves, cut in strips
• 3 large, ripe tomatoes, chopped
• 3 ½  cups vegetable stock or water
• 2 ½  cups cubed stale bread
• freshly grated parmigiano

Sauté leeks in oil in a sauce pan until golden brown, about 15 minutes. Add tomatoes, salt and pepper, and cook 10 minutes until soft. Add stock and simmer another 10 minutes. Add bread, cover pot and remove from heat.  Let stand 40 minutes until bread is falling apart. Add basil, and serve with olive oil and freshly grated parmigiano. 

Vichyssoise (Chilled Potato Leek Soup)

• 3 cups sliced peeled potatoes
• 3 cups sliced leeks
• 1 1/2 quarts chicken stock
• 1/2 to 1 cup heavy cream
• salt & pepper

Simmer the potatoes and leeks in the stock for 40-50 minutes and then puree in a blender or food mill.  Stir in the cream and season to taste, oversalting very slightly because salt loses savor in cold dishes.

Note: To clean leeks halve them lengthwise along the shank. Run water in between all the layers to remove any trapped sand. 

Braised Leeks

Trim top leaves and roots, being careful to leave the end intact, and slice leeks lengthwise. Rinse under running water to remove sand and cut into 6 inch lengths. Place in a single layer in pan and fill halfway up the leeks with chicken stock. Bring to a boil, reduce and simmer, covered, until tender, 20-30 min. Season with salt & pepper. Serve as is, or dress with vinaigrette.