Recipe - Leek And Olive Tart

Pastry *
1 tablespoon Olive oil
3 md Leeks **
Salt and pepper
4 Garlic cloves; finely
chopped
8 Nicoise or Calamata olives;
(8 to 10) pitted and
chopped
2 teaspoon Chopped fresh thyme
1 tablespoon Coarsely chopped Italian
parsley
3 Eggs
1 One half cup Halfandhalf
One half teaspoon Minced lemon zest
2 ounce Parmesan cheese; grated,
about 2/3 cup

* for 9inch pie shell or tart, with One half teaspoon grated lemon zest added.

** white parts only, cut in half lengthwise, thinly cut or sliced up , and washed,
about 3 cups.

Make the pastry dough and line the pie or tart pan. Heat the olive oil in a
large saute pan, and saute the leeks with One half teaspoon salt and a few
grinds of pepper over medium heat. When the leeks begin to wilt, in about 3
minutes, add the garlic, cover the pan and lightly steam until the leeks
are tender, 7 to 8 minutes. Remove the lid and saute, uncovered, for 2
minutes more. Transfer to a bowl, and toss the leeks with the olives, thyme
and parsley. Set aside to cool.

Preheat oven to 375 degrees. Beat eggs in a bowl and mix in halfandhalf.
Add One fourth teaspoon salt, a pinch of pepper and lemon zest.

Spread cheese over the bottom of tart dough, followed by leeks and olives.
Pour the custard over, and bake for about 40 minutes, until the custard is
golden and set. jmerrill@prodigy.com

Recipe by: San Diego UnionTribune

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Sep
20, 1998, converted by MM_Buster v2.0l.