Leek Pie

Name: Leek Pie (Torta di Porri)
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 or more servings
Cuisine: Italian
Ingredients: ½ cup heavy cream, half-and-half, or milk; ½ cup heavy cream, half-and-half, or milk; 1 cup grated Gruyère, Cantal, Cheddar, or other firm but not dry cheese; 1 cup grated Gruyère, Cantal, Cheddar, or other firm but not dry cheese; 1 cup grated Gruyère, Cantal, Cheddar, or other firm but not dry cheese; 1 cup grated Gruyère, Cantal, Cheddar, or other firm but not dry cheese; ¼ cup freshly grated Parmesan cheese; 3 pounds leeks, trimmed, sliced, and washed; Salt and black pepper to taste; Salt and black pepper to taste; ½ cup dry white wine or water; ½ cup dry white wine or water; ½ cup chopped fresh parsley leaves; 4 eggs; ½ cup heavy cream, half-and-half, or milk; 4 tablespoons (½ stick) butter or extra virgin olive oil, plus a little more for the tart; 1 Pastry for Savory Tarts; 4 tablespoons (½ stick) butter or extra virgin olive oil, plus a little more for the tart; 4 tablespoons (½ stick) butter or extra virgin olive oil, plus a little more for the tart

Torta di Porri

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Somewhat more elegant than it’s more famous French cousin, which is featured in the variation. Good hot, perhaps even better warm or at room temperature, this is an ideal buffet or picnic preparation. Like the eggplant pie, this may be prepared without a crust.

Other vegetables you can prepare this way: onions of any type.

Ingredients

Europe
Italy
Side dish
Vegetarian
Mediterranean

Ingredients

Method