1 11-inch tart/quiche shell
2 tbsp butter
4 cup leeks, chopped (=5)
2 tbsp dijon mustard
5 slice bacon, cooked and crumbled
2 eggs
1/2 cup whipping cream
1/4 tsp light cream
1/4 tsp pepper
1 pinch salt
Directions
Tip: to remove dirt from leeks, cut through leek lengthwise almost to
root end. Wash under running water and shake to remove excess water.
On lightly floured surface, roll out pastry and fit into 11-inch
tart or quiche pan; refrigerate for 20 minutes. Prick pastry bottom
with fork; line with foil and fill with pie weights. Bake in 375F
190C oven for 10 minutes. Remove pie weights and foil; Bake for 15
minutes longer or just until lightly golden. Let cool.
Meanwhile, in large skillet, melt butter over medium-low heat; cook
leeks, stirring occasionally, for about 30 minutes or until softened.
Let cool.
Brush cooled pastry shell with mustard; spread leeks over top.
Sprinkle with bacon. Whisk together eggs, whipping and light creams,
pepper and salt; pour over bacon. Bake in 350F 180C oven for 30-35
minutes or until golden.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Best: Leek Tart Recipe brought to you by Recipe Ideas
Categories: Dessert; Vegetable
The History of Recipes
Recipes as an idea can be traced back into history, in fact as far into history as the early Egyptians, and quite possibly further than that. In practice though, these, early records were just primitive pictorial instructions for meal preparation.
During the time of the Romans a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius also informs us how the ancient chefs were skilled in the use of many different herbs and spices, including many that are still in use today like thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new tastes caused a surge in manuscripts on cooking, most of which still exist in private cookery archives. When we get to the 20th century, recipe publications are greatly in demand due to increased literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Best_ Leek Tart recipe.
