"The belly rules the mind."--Spanish Proverb

Leek Tart Recipe

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This recipe for Leek Tart, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Urano
Added: Tuesday, March 3, 2009


1 prepared pie crust
2 pounds leeks, white parts only
1/2 pound sliced bacon
3 tablespoons butter
3 tablespoons flour
2 cups milk, room temperature
1/3 teaspoon salt
1/4 teaspoon pepper
2 large eggs, lightly beaten
1 cup Gruyere cheese, shredded

Preheat oven 350
Line 11 inch tart pan with ready made crust
Place in refrigerator to chill while preparing filling
Slice leeks in half lengthwise and wash thoroughly
Slice each length again lengthwise and slice again crosswise into inch pieces
Place in a bowl and microwave on high for 6-8 minutes until soft, stirring twice
Remove leeks with a slotted spoon and discard any liquid
Cook bacon until crisp, drain and let cool; break into pieces
In a saucepan over medium heat, melt butter and add flour
Cook 1 minute while stirring
Slowly whisk in milk and continue whisking 3-5 minutes until thick and smooth
Add salt and pepper and allow to cool slightly
Add leeks, bacon, eggs and cheese and pour into pastry lined pie pan
Bale 25-30 minutes until puffed and golden brown
Serve warm

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Prep 25 minutes, Cook 48 minutes




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