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.