Tarte Saint-Germain

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

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