Yield: 4 servings
|10 eaches||Leeks - (white bulk and 1/2-inch green), well|
|Rinsed and patted dry|
|⅓ pounds||Frozen puff pastry - thawed|
|1 each||Egg yolk|
|2 tablespoons||Unsalted butter|
|⅓ cup||Chicken stock or canned broth|
|⅛ teaspoon||Freshly ground black pepper|
|1 teaspoon||Chopped fresh Italian parsley|
1. Preheat the oven to 400F. 2. Dice 9 of the leeks, reserving the tenth. Set them all aside. 3. Roll the pastry out on a lightly floured surface so that it will fit an 8-inch tart pan. Transfer the pastry to the tart pan, and prick the bottom all over with the tines of a fork. 4. Stir the egg yolk and water together, and using a pastry brush, brush this egg wash all over the pastry. 5. Bake the pastry for 7 minutes. Set it aside to cool. Leave the oven on. 6.
Melt the butter in a large skillet, and saute the diced leeks over medium heat until wilted, about 5 minutes. Add the stock and simmer until all the liquid has evaporated, 5 minutes. 7. Fill the cooled crust with the leek mixture. Slice the remaining leek into ¼-inch-thick rounds, and decorate the top of the tar with them, forming circles or a spiral. Sprinkle with the pepper and parsley, and bake until pale golden, 20 minutes. Serve hot or at room temperature.
Source: The New Basics Cookbook Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 05-10-95