Leek Tart With Herbes De Provence

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.

• Ready In: 40 mins
• Serves: 12
• Yields: 1 tart

Ingredients

• 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
•  salt
•  white pepper

Directions

1. Rinse the leeks WELL to remove any grit.
2. Saute the leeks in the olive oil over medium heat for a few minutes to soften. Add the garlic and saute another minute.
3. 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.
4. Prepare the pie crust and place into a oiled ovenproof pie plate.
5. Preheat oven to 375 degrees.
6. 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.
7. Bake in oven for 20 to 25 minutes or until crust is golden. Cool 10 minutes on baking sheet.
8. Cut tart into 12 wedges. Your choice to serve warm or at room temperature.