LEEK TART
Steps:
- Crust Preheat oven to 350. Make a crust to fit a 13 inch quiche or tart pan After fitting it in the pan, return it to the fridge for at least half an hour. Prick bottom with a fork and bake for 10 minutes. Remove the crust from the oven and allow to cool Filling Prepare the leeks by trimming the stems and stripping them of the tough, dark green fibrous outer leaves. Split them lengthwise to make cleaning them easier and wash them in cool water to remove dirt and grit. Julienne the leeks, and rinse in cold water and drain them. Put 6 tablespoons of butter in a pan and add the leeks and cook them for 20-30 minutes over medium - low heat, uncovered. Season with salt and pepper and then cover the pan and let the leeks "sweat" for 10 minutes on low heat. Turn off the heat. Custard To make the custard , beat the egg lightly and add the crème fraiche, the mustard and pinch of curry powder. Crumble the goat cheese into the mixture. When the leeks are cool, stir them into the custard mixture. Fill the tart shell with the cool leek custard mixture. Crumble the remaining goat cheese into the bread crumbs and sprinkle the the bread crumb mixture over the tart. Bake for 35- 45 minutes at 350. Check to make sure that crust does not get too brown during the cooking time.
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