Title: Lots of Leeks Tart
Categories: Dessert Leek Vegetarian
Yield: 4 Servings

10		Leeks - (white bulk and
1/2		-inch green), well
		Rinsed and patted dry
1/3	lb	Frozen puff pastry - thawed
1		Egg yolk
1	ts	Water
2	tb	Unsalted butter
1/3	c	Chicken stock or canned
		Broth
1/8	ts	Freshly ground black pepper
1	ts	Chopped fresh Italian
		Parsley

1. Preheat the oven to 400F. 2. Dice 9 of the leeks, reserving the tenth. Set them all aside. 3. Roll the pastry out on a lightly floured surface so that it will fit an 8-inch tart pan. Transfer the pastry to the tart pan, and prick the bottom all over with the tines of a fork. 4. Stir the egg yolk and water together, and using a pastry brush, brush this egg wash all over the pastry. 5. Bake the pastry for 7 minutes. Set it aside to cool. Leave the oven on. 6. Melt the butter in a large skillet, and saute the diced leeks over medium heat until wilted, about 5 minutes. Add the stock and simmer until all the liquid has evaporated, 5 minutes. 7. Fill the cooled crust with the leek mixture. Slice the remaining leek into 1/4-inch-thick rounds, and decorate the top of the tar with them, forming circles or a spiral. Sprinkle with the pepper and parsley, and bake until pale golden, 20 minutes. Serve hot or at room temperature.

4 portions.

Source: The New Basics Cookbook

Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

From: Michelle Bass Date: 05-10-95 Cooking

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