Recipe by COOKGIRl
From www.bhg.com. Leek and herbes de Provence-what a combo! A good and reliable herbes de Provence recipe is #18553. Update 07-25-06: after testing this again, I reduced the amount of mustard from one tablespoon to a half tablespoon.
Top Review by Mrs B
A very good recipe which yields an attractive looking tart. Mine was was a bit more rustic looking than kiwidutch's. But if like me, you're not brilliant at rolling out neat circles of pasty, rustic is good! I only had 3 leeks, so used both the white and green parts to make up the 3 cups specified. We weren't too sure about the mustard as we both felt it 'fought' the leeks. This recipe is definately worth making again, but I will leave the mustard next time.
- 4 -5 medium leeks, white parts only, thinly sliced (3 cups)
- 2 garlic cloves, finely minced
- 1 tablespoon olive oil
- 1⁄4 cup chopped sweet red pepper
- 1⁄2 tablespoon dijon-style mustard
- 1⁄2 teaspoon dried herbes de provence, crushed
- 3⁄4 cup gruyere cheese or 3⁄4 cup swiss cheese, shredded
- 1 unbaked pie shell
- 2 tablespoons milk
- 3 tablespoons almonds or 3 tablespoons walnuts, coarsely chopped
- white pepper
Directions See How It's Made
- Rinse the leeks WELL to remove any grit.
- Saute the leeks in the olive oil over medium heat for a few minutes to soften. Add the garlic and saute another minute.
- Remove pan from heat and add the bell pepper, Dijon mustard, and herbes de Provence. Cool mixture slightly then stir in the cheese. Set aside.
- Prepare the pie crust and place into a oiled ovenproof pie plate.
- Preheat oven to 375 degrees.
- Spoon the leek/cheese mixture into the center of the piecrust, leaving a 2-inch border. Fold border up over leek mixture. Brush milk onto top of crust border. Sprinkle with the nuts. Season with salt and white pepper.
- Bake in oven for 20 to 25 minutes or until crust is golden. Cool 10 minutes on baking sheet.
- Cut tart into 12 wedges. Your choice to serve warm or at room temperature.