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Not too long ago, I followed a link from a site that I love to a blog called Storm of Thoughts. I’d never been there before, and I thought I’d have a look around. I loved it and subscribed so that I wouldn’t miss any new posts.
My favorite post on Storm of Thoughts was for this Leek Tart. Chrissy’s pictures were gorgeous, and I knew this was just the kind of dish I’d love to cook and eat. I decided to prepare it for Easter dinner. I’m glad I did. It was my favorite dish of the whole meal.
I made a few changes to Chrissy’s original recipe. My version is below.
- 1 prepared pie crust – I used one from the dairy case of the grocery store.
- 4 large leeks, white part only and lower green stem only
- ½ pound turkey bacon
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk – I had some heavy cream that I wanted to use up, so I ended up with about ¼ cup of heavy cream and 1¾ cups of milk.
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 2 large eggs, lightly beaten
- 2 cups shredded cheese (I used half mozzarella and half 3 cheddar blend, but you could use whatever you like.)
- Preheat oven to 350. Roll the pie crust out in a 10-inch tart pan or pie plate. Store in the refrigerator while preparing filling.
- Cut the leaks about in half, a little above where they turn green. Remove the roots and save the greens for another recipe. Slice the leeks lengthwise and place in a bowl to clean. Soak them in cold water (this crisps them) while you remove the dirt from between the layers. When they are all clean, slice into rounds about ½ thick. Saute the leeks in a little butter and olive oil until soft.
- Remove leeks from pan and fry the bacon until crisp, then drain, let cool, and break into small pieces.
- Wipe the pan with a paper towel. Melt the 3 tablespoons of butter and quickly add the flour. Stir continuously while cooking for one minute. Slowly whisk in the milk, and continue whisking 3 to 5 minutes, until the rue is thick and smooth. Season with salt, pepper, and chili powder, adding more or less to taste.
- Remove the pan from the heat, and add the beaten eggs and cheese. Continue stirring until the eggs and cheese are incorporated into the rue.
- Add the leeks and bacon and mix well. Pour the mixture into the pastry-lined pan.
- Bake for 30 minutes at 350, until puffed and golden brown. A knife inserted into the center should come out clean. Serve warm.
Don’t forget to stop back on Thursday for Grace’s Kitchen!
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