These parts have been
blanched by piling the dirt up around the leeks as they grow. So you'll
have to make sure you wash them really well to get all the grit out.
This
tart can be made ahead of time, kept in the refrigerator over night
then warmed up briefly in the oven or microwave. You can serve it as an
appetizer or as a side dish. It also can be a interesting substitute
for pizza during the football game.
{Makes 6-8 servings}
You'll need:
1 pre-made refrigerated pie crust
2 large leeks - washed and cut in 3/4 inch rounds
3 large red potatoes - scrubbed but not peeled
1-2 cloves of garlic
- finely minced
3 tablespoons of olive oil
1/2 cup of milk
1 large egg
1/2 cup of grated Parmesan cheese
2 teaspoons of fresh thyme leaves
Salt and pepper
Adult help
Equipment:
Measuring cups and spoons
A medium-sized bowl
A colander
A tart pan
A fry pan
A spatula
Hot pads
Heat the oven to 400 degrees F.
While it's heating, ask your adult helper to slice the potatoes into thin slices - about 3/8 of an inch is good.
Put the potatoes into the bowl and cover with water.
Microwave for about 10 minutes or until the potatoes are just beginning to get soft.
Ask for adult help taking the potatoes out of the microwave and moving them over to the sink to drain them.
Unroll the prepared pie crust into the tart
pan. If there is any overlap, push the dough inside the pan and make an
edge rather than cutting it off. This will keep the liquid inside the
tart until it cooks.
Arrange the potatoes in a nice design. You can overlap them so you have two layers.
Spread the leeks evenly over the potatoes.
Mix the egg into the milk then pour over the veggies.
Sprinkle the thyme leaves and cheese over the top.
Ask for adult help getting the tart into the oven, so the milk won't splash out.
Bake for 45 minutes or until the edges and the top of tart begins to brown.
The filling should be solid.
Remove from the oven. Let stand for at least 5 minutes so it will cool slightly, then serve.
Yumbo!
