Leeks and Onion Tart
Serve a wedge of this delicious quiche like tart on a plate with smoked
pork chops or baked ham and a small lettuce and tomato salad. If the
leeks are cooked ahead and then warmed 1 minute in the microwave before
spreading in the pastry shell, this will be a quick and easy addition
to any busy-night dinner.
Makes 6 to 8 servings
Pastry dough for a 1 crust 9-inch pie
2 tablespoons butter
2 pounds leeks, trimmed, white and light green parts only, thinly
1 large onion, halved and thinly sliced
1 bunch (6 to 8) green onions (scallions), white and light green parts
only, thinly sliced
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1/3 pound slab bacon, cut into large dice, fried until almost crisp,
and drained on paper towels
1 large whole egg
2 large egg yolks
1 ½ cups half and half
Salt and freshly ground black pepper to taste
Preheat the oven to 375°F.
Roll out the pastry dough and line a 9-inch pie pastry shell with waxed
or parchment paper. Fill with dried beans or baking weights. Bake 8
minutes. Remove weights and paper and cool.
Melt the butter in a large heavy skillet over low heat. Add the leeks
and onion and cook, stirring, until very tender but not browned, 15 to
20 minutes, or longer. Stir in the green onions and thyme. Cook,
stirring, 2 minutes longer. Spread the mixture in the bottom of the
pastry shell. Sprinkle the bacon on top of the leek mixture.
Beat together the whole egg, egg yolks, and half-and-half. Season well
with salt and pepper. Gently pour this mixture over the leeks. Cook
baking in the middle of the oven until the custard is puffy, the center
is set, and a knife inserted near the middle comes out clean, about 30
minutes. Cool 5 minutes (or longer if serving warm). Serve this simple
leeks and onion cook baking recipes hot or warm.
Variation: spread 1 cup grated Gruyere cheese over the leeks in the
pastry shell before sprinkling with the bacon. Or, for a more
aggressive flavor, beat 2 tablespoons Dijon-style mustard into the egg
and cream mixture before pouring it over the cooked leeks.