Leek Tart

8 slices smoked bacon
6 T butter
4 C trimmed, carefully cleaned, chopped leeks
salt and freshly ground white pepper to taste
10" partially baked pastry shell
4 large eggs
1 C cream
3/4 t salt
1/4 t sugar
a dash of Tabasco

Cook bacon until crisp, cool, and crumble into bits.

Melt the butter in a saucepan and add the leeks. Stir, then cover and cook over low heat, 8-10 minutes, checking to make sure the leeks don't stick to the pan and burn. Season with salt and pepper.

Spread the leeks evenly in the pastry shell, then sprinkle the bacon bits over. Mix the eggs, cream, salt, sugar and Tabasco, and pour over the leeks, stirring with a fork to distribute the egg mixture evenly throughout. Bake in a preheated 425 oven for 15 minutes, then turn the oven down to 300 and bake an additional 30 minutes, or until a knife inserted into the middle comes out clean. Remove and let sit for 15 minutes. Serves 8.

Adapted from my favorite vegetable-centric source, The Victory Garden Cookbook, by Miriam Monash.

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