Leek Tart

While the weather may not show it, it is spring time.  Yes, it snowed this week, but I refuse to acknowledge it.  Instead, I just pretend were are moving to warmer weather by cooking with spring foods.

My undisputed favorite vegetable in the onion category is the leek. (Wow, what a superlative.)  It is not always easy to find quality leeks.  Quality meaning long white parts.  This week I spotted some good ones.  Sure sign of spring.

One of my favorite ways to eat leeks is in a leek tart.  It is all about the leeks.  This just might be my favorite classic french dish from culinary school.

Disclaimer - this is not healthy (it's French in all it's glory).  By the end of it, it honestly barely counts as eating veggies anymore.

Ingredients

- 4 leeks with long (10in) white/light green parts

- pad of butter

- light cream (2 cups or so)

- 4 oz (+) brie cheese

- one pie crust

How to

Make the filling:  Slice leeks super thin and sautee in a pad of butter with a pinch of salt.  Take it slow, you don't want these to brown.  Stir often over medium heat maximum.  Once softened (10-15 minutes)  Cover with cream.  Bring to simmer and allow to reduce.  Takes about 10 minutes.  This mixture should be thick and close the consistency of pie filling.

Prebake crust:  I like to prebake the pie crust for a few minutes (10 or so on 375).  Be sure to prick with a fork so it doesn't bubble up.  See Pie Day Post for my crust recipe.

Assemble Pie:  Fill the crust with all that creamy leek filling.  Slice brie into small triangles.  Cover the top of the pie.  Add as much as you like.

Bake Pie:  Bake at 375 for 40 minutes, until brie is brown and bubbly.

No, this pie is not the healthiest.  Yes, it is the best way to enjoy leeks.  I like to serve it with something crunchy and tart like granny smith apples.  Helps balance out the rich, creamy tart and also the health content ;)

Enjoy!