Leek Tart - recipe pie dough

Method

• Preheat oven to 425 degrees.
• Line a 9-inch pie pan with dough.
• Clean and trim leeks, and julienne.
• Melt the butter, add leeks and season and cook covered over medium to low heat for 20 minutes until softened.
• Mix the eggs and cream and all but 1/4 cup of the cheese and add the cooled leeks.
• Pour into pie shell, top with cheese and bake for 40 minutes.
• In an 8-inch skilled saute leeks in butter.
• Add chicken broth to almost cover.
• Cover pan, and to cook for about 20 minutes, until tender.
• Remove leeks to a platter.
• Reduce cooking liquid, pour over platter of leeks and garnish with fresh thyme.
• Heat oil to hot, but not smoking.
• Toss julienned leeks with some flour in a bowl.
• Add to hot oil and fry.
• Can be used as a garnish.