Store-bought pastry from the freezer case makes the buttery base for the leek tart. Scoring the dough defines the border, and pricking prevents the center from puffing up too much during baking.
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Rating: 5 stars
The tart has a wonderful flavor even if Indid go overboard with the black pepper in my first try. You have to love the rich leeky(?) flavor or this will probably be overkill. I also second the request for actual measurements for the leeks, but I do kind of get the idea that the simplicity of this tart is also in how the ingredients can be adjusted to 9ne’s taste. Personally I would next do the recipe with four leeks and pop the pastry as soon as it comes out of the oven to make lyering on the leek mixture easier. I would definitely make it again, highly recommended!
Great recipe.I could pertty much tell from the beautiful picture how many leeks to use and made it for "between services' coffee hour at church. Now everyone wants the recipe! I put more leeks on some and less on others so folks could choose their "poison."
Would love to try this but the leek quantity has stopped me.
The leeks in my supermarket aren't a uniform size.
Perhaps the recipe should read six leeks or enough to equal ?? cups.