leek tart

A spring lunch.

I made this at easter. I forgot that I had taken a photo.

Tarte aux poireaux

Half a dozen leeks cook down to a sweet, fragrant mush in an ounce or so of butter. The leeks are joined in the tart by a little well seasoned cream and egg beaten, a few thyme leaves and a handful each of parsley and grated gruyère. The pastry shell was very short, blind baked and painted with egg, baked again for a couple of minutes. A glazed base stays crisp against the tender belly of the filling.

A lovely spring lunch, with a sharply dressed little salad and a glass of very cold, dry white wine.

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