Leek Tart
Once again the French prove that they can make magic with the barest of ingredients; in this case just leeks,
cream and puff pastry. This recipe is very easy to make and quite delicious.
I deviated from the original recipe by not adding chives (a small bunch) to the sauce - Safeway, as usual, was out
of them. I
also didn't add a 1/4 tsp. of ground nutmeg, because nowhere in the instructions it said to add it. But it didn't matter - it
was great nonetheless. We could have gone on and on eating it.
My only concerns is that the recipe as it is does not take advantage of the whole sheet of puff pastry you buy at the
supermarket (~$7 at Safeway, what a rip-off! Buy it at Trader Joe's where it's cheaper), so the pie ends up being large enough
for an entree for two people (with extra sides) or an appetizer for four. If I made it again - and this is a good company
dish, it looks beautiful as well - I'd augment the filling/sauce by a half.
I have made this pie many times since and it remains a favorite and much-requested dish from my guests. For Holidays, I've also made it in the form of individual pies. For the
individual pies, you only need to make half the filling. Use a wine glass to cut the puff pastry. You can get 6 shells out
of a regular sheet, and two more from the pastry scraps.
Adapted from a recipe at Wine Tour France |