Ingredients for Roquefort Leek Tart
- Pastry Dough
- Unsalted Butter
- 2 cups thinly sliced leeks
- Fresh Ground Black Pepper
- 4 ounces Roquefort cheese
- Fresh Thyme Leave
- 2 large eggs
- Half And Half
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How to Make Roquefort Leek Tart
- Preheat oven to 400°F (200°C).
- Roll out 1 sheet (14.1 oz) of store-bought pie crust and fit it into a 9-inch tart pan with a removable bottom.
- Line the crust with parchment paper or foil and fill with pie weights or dried beans.
- Bake for 10 minutes. Remove the weights and parchment paper/foil and bake for another 15 minutes, until the crust is golden brown.
- While the crust bakes, melt 2 tablespoons of butter in a large skillet over medium-low heat.
- Add 2 cups of thinly sliced leeks and season with salt and freshly ground black pepper. Sauté for 10-12 minutes, until softened but not browned.
- Remove from heat and set aside.
- Reduce oven temperature to 375°F (190°C).
- Spread the sautéed leeks evenly over the pre-baked tart shell.
- Crumble 4 ounces of Roquefort cheese over the leeks.
- Sprinkle 1 tablespoon of fresh thyme leaves over the cheese.
- In a bowl, whisk together 2 large eggs, 1/2 cup heavy cream, and a pinch of salt and pepper.
- Pour the egg mixture evenly over the leeks and cheese.
- Bake for 35-40 minutes, or until the filling is set and lightly golden brown. The center should be just barely set.
- Let cool slightly before carefully removing the tart from the pan. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
6g
Fat
70g
Carbs
6g
