Lots of Leeks Tart

Name: Lots of Leeks Tart
Ingredients: 2 tablespoons unsalted butter; ⅓ cup Berta’s Chicken Stock or canned broth; ⅓ cup Berta’s Chicken Stock or canned broth; ⅛ teaspoon freshly ground black pepper; 1 teaspoon Chopped fresh Italian (flat-leaf) parsley; 10 leeks (white bulb and ½ inch green), well rinsed and patted dry; 10 leeks (white bulb and ½ inch green), well rinsed and patted dry; 1 teaspoon water; 1 egg yolk; ⅓ pound Adrienne’s Rough Puff Pastry, or frozen puff pastry, thawed; ⅓ pound Adrienne’s Rough Puff Pastry, or frozen puff pastry, thawed

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A tart chock-full of leeks, with just enough essence to hold it together—all on a thin crust of puff pastry.

Ingredients

10 leeks (white bulb and ½ inch green), well rinsed and patted dry
⅓ poun

Side dish

Method

Preheat the oven to 400°F.
Dice 9 of the leeks, reserving the tenth. Set them all aside.
Roll the pastry out on a lightly floured surface so that it will fit an 8 in