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Similar to my ramp (wild leek) tart but this one has nutmeg instead of herbs. Not only is it delicious in the spring, but also in the fall & winter when the new leeks become available.
Makes an 8″ or 9″ Tart
Pre-baked pie shell**
I prefer to use a glass pie dish because it gives a crisper crust. However, you can also use a 9” fluted 1 ¼” deep tart pan with a removable bottom.
Preheat oven to 450 F, if using glass turn oven to 425 F.
1 large leek, (2 cups, sliced), well cleaned**
6 slices of bacon, cut crosswise in ½” slices
¼ lb. vintage Gruyere cheese, grated on large holes of box grater
1 c. sliced brown mushrooms
3 large eggs
¾ c. each homogenized milk & whipping cream (I am partial to Avalon Dairy)
1/8 tsp. ground nutmeg
½ tsp. salt
1/8 tsp. pepper
**To clean leeks: trim root end, remove outside layer of leek, trim leek keeping only the white and light green parts. Save the dark green parts for making stock. They can be frozen. Cut down the length of the stem and holding each half under cold running water, rinse thoroughly, making sure you open up each layer and rinse. Drain well and slice thinly.
Sauté bacon in a skillet on medium heat until brown & crisp. Remove and drain on paper towels. Reserve. Remove all but 1 tbsp. bacon fat from skillet. Turn heat down a bit, then add leeks and sauté until wilted, approximately 5 minutes, without browning. Add mushrooms and sauté until mushrooms have released their juices and juices have evaporated, season lightly with salt & pepper. Remove from heat & cool.
Place half of cheese in the bottom of the partially baked crust.** Top with leek & mushroom mixture, remaining cheese, then custard. Place in oven & bake for 15 minutes. Turn oven down to 350 F, continue to bake for approximately 20 minutes or until a thin bladed knife inserted into the middle of the tart comes out clean.
Cool tart for 20 minutes or so. Cut into wedges.
**To Make a Pre-Baked Pie Shell please go to Making Pie Dough. Either version 1 or 2 would work well.