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Wednesday, November 10, 2010

Leek Tart (Steven and Jessie)

6 Tbs butter
4 leeks finaely chopped
½ cup water
2 Tbs all purpose flour
Salt and pepper
1 egg
2 Tbs nonfat half and half
1 cup mild white cheddar cheese, grated
Pastry for 9 inch tart shell (eg, frozen pastry shell)

Heat 4 Tbs of the butter in a heavy saucepan, add leeks, and cook over low heat for 10 minutes. Add water, cover, and simmer gently for 20 to 25 minutes or until tender.

In another saucepan, melt the remaining 2 Tbs butter, blend in flour, and cook over medium heat until bubbling. Blend in leek mixture. Bring to a boil and season with salt and pepper. Remove from heat. Beat egg and half and half together, blend with leek mixture, and pour into unbaked pie shell. Sprinkle top with cheese. Bake in a preheated

This also works well as an appetizer.

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