Kitchen Garden Journal
Leek and Gruyere Tart
- Details
- Published on Monday, August 30, 2010, 12:40
- Written by Tim Wilcox
- For the crust:
- 1 ¼ cups flour
- ½ tsp kosher salt
- 8 Tbsp unsalted butter
- 4-5 Tbsp ice water
- For the filling:
- 2 leeks
- 2 Tbsp butter
- 2 eggs, plus 2 yolks
- ¾ cup milk
- ¾ cup cream
- ½ tsp salt
- pinch nutmeg
- salt & pepper
- 1 cup Gruyere, shredded
- Parmesan cheese
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.
