So what do you do when you open the fridge and see two leeks staring back at you? Make a tart, of course. I usually have at least some basis that I work from as far as recipes are concerned, but this time sous chef number 2 and I flew completely solo. She got pretty excited about that. She even wondered if it turned out good, if we could “sell” the recipe to the Internet. How about we just post it?
1 pre-made pie shell (I usually get the whole wheat, good stuff ones at Sprouts
4 Tbsp. butter
2 leeks, chopped in rounds up to light green part
1 onion, chopped
1/2 red bell pepper, chopped
Chopped fresh basil
1/2 c. Milk
1/2 c. Half and Half
1c. Grated gruyere
1/4 tsp. salt
Preheat oven to 375 degrees.
If the pie shell is frozen, let it defrost about 15 minutes or until the bottom is soft enough to pierce with a fork. Pierce the bottom 3-4 times with said fork.
Melt 2 Tbsp. butter in a large skillet. Toss in the leeks and sautée until they are soft, about 20 minutes over medium heat. Transfer leeks to large bowl.
Melt the remaining 2 Tbsp. better in same skillet and sautée onion and red pepper until soft. Add onion mixture to leeks in bowl.
Add in milk, half and half, eggs, and gruyere and mix well. Add in basil and salt and mix to blend.
Transfer mixture to pie shell. Bake 30-35 minutes until center is set and top is golden brown.
I served this with roasted butternut squash and thee whole fam agreed that it was a keeper!