Saint Germain Tart Recipe
Ingredients
| 4 tablespoons sweet butter | ||
| 6 leeks, trimmed, well washed and thinly sliced | ||
| Eggs | 2 | |
| Egg yolks | 2 | |
| Light cream | 1 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| 1 9 inch shell of Pate Brisee partially baked | ||
| Gruyere cheese | 1/2 Cup (16 tbs), grated | |
| Salt | To Taste | |
Directions
Melt the butter in a skillet.
Add sliced leeks and cook, covered, over low heat for about 30 minutes, or until leeks are tender and lightly colored.
Stir frequently or leeks may scorch.
Remove from heat and cool slightly.
Whisk eggs, yolks, and light and heavy cream together in a bowl and season to taste with salt and pepper.
Add a grating of nutmeg, if you like.
Preheat oven to 300°F.
Spoon cooled leek mixture into partially baked tart shell.
Add cream and egg mixture to fill the tart to within 1/2 inch of the top.
Sprinkle the Gruyere evenly over the tart.
Set the tart on the middle level of the preheated oven and bake for 35 to 45 minutes, or until top is well browned and filling is completely set.
Add sliced leeks and cook, covered, over low heat for about 30 minutes, or until leeks are tender and lightly colored.
Stir frequently or leeks may scorch.
Remove from heat and cool slightly.
Whisk eggs, yolks, and light and heavy cream together in a bowl and season to taste with salt and pepper.
Add a grating of nutmeg, if you like.
Preheat oven to 300°F.
Spoon cooled leek mixture into partially baked tart shell.
Add cream and egg mixture to fill the tart to within 1/2 inch of the top.
Sprinkle the Gruyere evenly over the tart.
Set the tart on the middle level of the preheated oven and bake for 35 to 45 minutes, or until top is well browned and filling is completely set.
Chef
