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Leek Tart



  • 1 (9-inch) ready made pie crust or homemade pie crust
  • 3 pounds leeks, cleaned, trimmed and julienned
  • 3 tablespoons butter
  • 1 teaspoon chopped thyme
  • 2 eggs
  • 1/3 cup heavy cream
  • 1 cup grated Gruyere or Swiss cheese, divided


  1. Heat oven to 425 degrees F. Line a 9-inch pie pan with dough.
  2. Melt butter; add leeks, season with thyme and cook covered over medium to low heat for 20 minutes until softened.
  3. Mix eggs, cream and 3/4 cup cheese and add the cooled leeks. Pour into pie shell, top with remaining 1/4 cup cheese and bake for 40 minutes.
  4. Cool for 15 minutes before cutting and serving.

Yield: 6 to 8 servings


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