Leek And Cheese Tart Recipe
This Leek And Cheese Tart received such rave reviews from all. Stock up on more and more Vegetable as you will want to make this Leek And Cheese Tart time and again. It is the perfect choice for Side Dish. In my opinion, if one is a chef, one ought to have a personal recipe of Leek And Cheese Tart, just like I do.
Ingredients
3 cups sliced leeks (white part only), thoroughly rinsed
1 cup milk or double-strength reconstituted nonfat dry milk
1/2 cup mixture of sliced carrot, celery and onion
1 bay leaf
Pinch of herb or vegetable salt
2 tablespoons vegetable oil (preferably cold pressed safflower)
1 tablespoon whole wheat pastry flour or unbleached all purpose flour
1 1/2 cups grated Swiss cheese
1/2 teaspoon dry mustard
2 tablespoons sour cream
1 10-inch baked Cheese Short Pastry shell
1/4 cup freshly grated Parmesan cheese
Directions
Preheat oven to 375°F.
Cook leeks in rapidly boiling salted water just until tender, about 2 minutes.
Drain well.
Pat dry with paper towels and set aside.
Combine milk, carrot mixture, bay leaf and salt in 1 quart saucepan over medium heat and bring to boil.
Reduce heat to very low and cook 5 minutes without boiling.
Remove from heat.
Combine oil and flour in another medium saucepan and stir over low heat 1minute.
Remove from heat.
Strain milk mixture into oil and flour, blending well.
Place over medium heat and cook, stirring constantly, until sauce comes to boil.
Reduce heat, add 3/4 cup Swiss cheese with mustard and stir until cheese is melted.
Blend in sour cream.
Spoon about 1/3 of sauce into prepared pastry shell.
Sprinkle with leeks and then with remaining Swiss cheese.
Cover with remaining sauce.
Sprinkle Parmesan over top.
Bake until tart is lightly browned, about 10 minutes.
Cut into wedges and serve immediately.
Leeks can be cooked 1 day ahead.
Bring them to room temperature before assembling tart.
Sauce can be prepared 1 day ahead and stored, covered, in refrigerator.
Reheat over low heat before assembling tart.
Cook leeks in rapidly boiling salted water just until tender, about 2 minutes.
Drain well.
Pat dry with paper towels and set aside.
Combine milk, carrot mixture, bay leaf and salt in 1 quart saucepan over medium heat and bring to boil.
Reduce heat to very low and cook 5 minutes without boiling.
Remove from heat.
Combine oil and flour in another medium saucepan and stir over low heat 1minute.
Remove from heat.
Strain milk mixture into oil and flour, blending well.
Place over medium heat and cook, stirring constantly, until sauce comes to boil.
Reduce heat, add 3/4 cup Swiss cheese with mustard and stir until cheese is melted.
Blend in sour cream.
Spoon about 1/3 of sauce into prepared pastry shell.
Sprinkle with leeks and then with remaining Swiss cheese.
Cover with remaining sauce.
Sprinkle Parmesan over top.
Bake until tart is lightly browned, about 10 minutes.
Cut into wedges and serve immediately.
Leeks can be cooked 1 day ahead.
Bring them to room temperature before assembling tart.
Sauce can be prepared 1 day ahead and stored, covered, in refrigerator.
Reheat over low heat before assembling tart.
