c/o google image
I’ve been using a lot of leeks lately, and this is an easy & delicious way to use them in a non-soup way (not that I don’t love them in soups).
Curried leek and mushroom tart- This tart would also work very well as a quiche, but I’ve been loving the tart-salad combo of late.
Make any tart crust to your liking. Sweet savory, whatever. The most important part is the filling. Cut and clean the leeks. This is a very important part of cooking with leeks not to be overlooked. Nothing is worse than biting into a delectable treat only to crunch on grit and sand. I recommend using a salad spinner for cleaning the leeks- they have so much grit and dirt, they really need to soak and have water run over them a few times. Cut them in half, and then in slices. Saute with some butter or oil with basic yellow curry powder, salt, and pepper. On the bottom of your tart crust layer in some yummy cheese. Goat and Feta worked nicely in mine, but any creamy cheese would do. Over the cheese place some thinly sliced portabella mushrooms, uncooked. In a separate bowl beat 3-4 eggs with a small quantity of milk to make a nice base. Remember to season well throughout this process. FInally top off your tart with the curried leeks. Cook at a relativly high temperature, for a good amount of time. I know, vague. I’m working on being more exact…
Enjoy!