Tarte Saint-Germain

Name: Tarte Saint-Germain
Yield: 4 main-course portions, or 6 appetizer portions
Ingredients: One 9-inch shell of Pâte Brisée, partially baked (see Note); Freshly grated nutmeg (optional); 6 leeks, trimmed, well washed, and thinly sliced; ½ cup grated Gruyère cheese; Salt and freshly ground black pepper, to taste; 1 cup heavy cream; 1 cup half-and-half; 4 tablespoons (½ stick) unsalted butter; 2 eggs; 2 egg yolks

Preparation info

4
main-course portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

The lowly leek is the star in this glamorous tart.

Ingredients

4 tablespoons (½ stick) unsalted butter
6 leeks, trimmed, well washed, and thinly sliced

Main course
Vegetarian

Method

Melt the butter in a skillet over low heat. Add the sliced leeks and cook, covered, until the leeks are tender and lightly colored, about 30 minutes. Stir frequently or the leeks may scorch. Remove from the heat and cool slightly.
Whisk the eggs, yolks, half-and-half, and heavy cream together in a bowl and season with salt and pepper. Add a grating of nutmeg, i