Tarte Saint-Germain

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
• freshly ground black pepper
• 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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