Tarte Saint-Germain | Searching4Zen

Name: Tarte Saint-Germain | Searching4Zen
Ingredients: 4 tablespoons (½ stick) unsalted butter; 6 leeks, trimmed, all washed and thinly sliced; 2 eggs; 2 egg yolks; 1 cup half-and-half; 1 cup heavy cream; Salt and freshly ground black pepper, to taste; Freshly grated nutmeg (optional); One 9-inch shell of Pâte Brisée, partially baked; ½ cup grated Gruyère cheese; 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, if you like.; Preheat the oven to 300°F (150°C); Spoon the cooled leek mixture into the partially baked tart shell. Add the cream and egg mixture to fill the tart to within ½ inch of the top. Sprinkle the Gruyère evenly over the tart.; Set the tart on the center rack of the oven and bake until the top is well browned and the filling is completely set, 35 to 45 minutes.; Cool for 10 minutes. Cut into wedges and serve warm.; Never let the tart remain in the pan and cool, it will stick and or the crust will get soggy when you re-heat it.; Use a quiche pan approximately 2 inches deep.; Click to share on X (Opens in new window) X; Click to share on Facebook (Opens in new window) Facebook; Appetizer; Dinner; Main Dishes; Side Dishes; Yum

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Delightful Tarte Saint-Germain with tender leeks and creamy Gruyère, perfect for an elegant appetizer or main course.

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Ingredients

4 tablespoons (½ stick) unsalted butter
6 leeks, trimmed, all washed and thinly sliced
2 eggs
2 egg yolks
1 cup half-and-half
1 cup heavy cream
Salt and freshly ground black pepper, to taste
Freshly grated nutmeg (optional)
One 9-inch shell of Pâte Brisée, partially baked
½ cup grated Gruyère cheese
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, if you like.
Preheat the oven to 300°F (150°C)
Spoon the cooled leek mixture into the partially baked tart shell. Add the cream and egg mixture to fill the tart to within ½ inch of the top. Sprinkle the Gruyère evenly over the tart.
Set the tart on the center rack of the oven and bake until the top is well browned and the filling is completely set, 35 to 45 minutes.
Cool for 10 minutes. Cut into wedges and serve warm.
Never let the tart remain in the pan and cool, it will stick and or the crust will get soggy when you re-heat it.
Use a quiche pan approximately 2 inches deep.
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Appetizer
Dinner
Main Dishes
Side Dishes
Yum