From Barbara Hanley, Shy Brothers Farm
This recipe is lovely with many ingredients besides leeks, for example: spinach, ham, pears, apples.
- 1 cup sliced leeks
- 1 T unsalted butter
- 1 egg, beaten
- Cloumage® to taste
- prepared pie crust
- Sauté 1 cup of sliced leeks in a Tbs. of unsalted butter on low heat, covered, until soft, about 15-20 mins.
- Lightly whisk 1 egg, any size in a medium bowl.
- Mix the beaten egg with enough Cloumage to fill your tart pan when combined with the cooked leeks.
- Mix in the cooked leeks.
- Pepper to taste. Do not salt.
Pour into and spread on prepared pie crust of your choice using a tart pan or a pie plate and bake according to pie crust instructions. (Typically, this is baked at 450 for 15-20 mins until crust is brown. Then cover crust edges with foil so they don’t burn and continue baking until filling has set up, usually another 10 minutes.)
A tart pan that has a push-up bottom works well, sprayed well with cooking spray to help de-pan the tart. A pie plate also works. Serves 8,