Recipe - Best: Leek Tart

1 11inch tart/quiche shell
2 tablespoon Butter
4 cup Leeks, chopped (=5)
2 tablespoon Dijon mustard
5 sl Bacon, cooked and crumbled
2 Eggs
One half cup Whipping cream
One fourth teaspoon Light cream
One fourth teaspoon Pepper
pn Salt

Tip: to remove dirt from leeks, cut through leek lengthwise almost to root
end. Wash under running water and shake to remove excess water.

On lightly floured surface, roll out pastry and fit into 11inch tart or
quiche pan; refrigerate for 20 minutes. Prick pastry bottom with fork; line
with foil and fill with pie weights. Bake in 375F 190C oven for 10 minutes.
Remove pie weights and foil; Bake for 15 minutes longer or just until
lightly golden. Let cool.

Meanwhile, in large skillet, melt butter over mediumlow heat; cook leeks,
stirring occasionally, for about 30 minutes or until softened. Let cool.

Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle
with bacon. Whisk together eggs, whipping and light creams, pepper and
salt; pour over bacon. Bake in 350F 180C oven for 3035 minutes or until
golden.

Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth
Baird: "Only The Best" Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini