Leeks are a great winter vegetable, packed with lots of vitamins and minerals. They must be good for us, since they have been around since ancient Egyptian and even Mesopotamian diets! They have a mild, onion-like taste. Eat them raw, fried, steamed, or boiled; in salads, soups, or...
...Tarte aux poireaux au fromage de chèvre (French)
Serves 8
Preheat the oven to 375F (190C)
1 (gluten-free) pie crust or dough
4 organic eggs, beaten
2 medium organic leeks
4 Tbs. (60 g) (dairy-free) butter
114-ounce (3,4 km) can organic artichoke hearts, d rained and hopped
1/2 cup (100 g) chopped chives or 1/4 cup (50 g) dried chives
pinch or two of black pepper and nutmeg
1/2 cup (100 g) (dairy-free) crumbled goat cheese
1 cup (240 ml) (dairy-free) organic yogurt
A. Dough:
un 1. Very lightly butter the bottom and sides of a 9-inch (12 cm) diameter tart pan with a removable bottom.
deux 2. Roll out the dough and press it lightly but firmly over the bottom and up the sides of the tart pan.
trois 3. Trim the edges and press the dough up the rim.
B. Pie crust:
un 1. Use the pie crust as the base of the pie.
C. Continue:
quatre 4. Pick the bottom all over with a fork.
cinq 5. Brush some of the beaten egg over the dough/crust.
six 6. Place the pan on a baking sheet and bake for 20-25 minutes, until the pastry is golden.
sept 7. While baking, if the center rises up, prick it couple of times with a fork.
huit 8. Remove when done but keep the oven on.
D. Filling:
neuf 9. Cut off the tough green tops of the leeks, leaving 2 to 3 inches (7 to 8 cm) tender green portion.
dix 10. Make a vertical split down the center of each leek.
onze 11. Was the leeks.
douze 12. Cut them into thick slices.
treize 13. Melt the butter in a skillet over medium-low heat.
quatorze 14. Add the leeks, artichoke hearts, pepper, and nutmeg.
quinze 15. Cook gently, uncovered, for 10-15 minutes or until tender.
seize 16. Remove from the heat.
dix-sept 17. In a bowl, whisk together the goat cheese, yogurt, and remaining eggs.
dix-huit 18. Add the leeks mixture and blend well.
dix-neuf 19. Pour the mixture into the baked tart crust and return to the oven.
vingt 20. Bake 30-35 minutes, or until the center is firm and surface has a golden brown color.
vingt et un 21. Remove and allow it to rest for 10 minutes.
vingt-deux 22. Serve warm
-modified Seasonal Recipes from the Garden
leek plants leeks
