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Roquefort Leek Tart

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Ingredients

Adjust Servings:
1 (8 inch) pastry dough, for sweet tart crust
1 tablespoon unsalted butter
2 1/2 cups chopped leeks
fresh ground black pepper
6 ounces roquefort cheese or 6 ounces other blue cheese, crumbled
1 teaspoon fresh thyme leave
3 eggs, beaten
1 1/2 cups half-and-half

Nutritional information

393.7
Calories
260 g
Calories From Fat
28.9 g
Total Fat
14 g
Saturated Fat
146 mg
Cholesterol
720.3 mg
Sodium
20.8 g
Carbs
1.7 g
Dietary Fiber
1.7 g
Sugars
13.3 g
Protein
182g
Serving Size

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Roquefort Leek Tart

Features:
    Cuisine:

    This was very nice. I made it into small tarts and served it as an appetizer.

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Roquefort Leek Tart, from today’s NY times , This was very nice I made it into small tarts and served it as an appetizer


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    Steps

    1
    Done

    Heat Oven to 400 Degrees. Roll Out Pastry and Line Quiche or Tart Pan. Line With Foil and Weight With Pastry Weights or Dry Beans. Bake 10 Minutes, Remove Foil and Weights and Bake Until Golden, About 15 Minutes More.

    2
    Done

    While Pastry Bakes, Heat Butter in Large Skillet. Add Leeks, Season With Pepper and Saut Over Low Heat Until Soft but not Brown. Remove from Heat.

    3
    Done

    When Pastry Is Done, Remove from Oven and Lower Oven Heat to 375 Degrees. Spread Leeks in Pastry. Add Cheese and Thyme. Mix Eggs and Half-and-Half and Pour Over Ingredients in Pastry.

    4
    Done

    Bake Tart 35 to 40 Minutes, Until Filling Feels Fairly Firm to the Touch and Has Barely Begun to Brown. Serve Warm or at Room Temperature.

    Avatar Of Greta Ramirez

    Greta Ramirez

    Taco enthusiast serving up authentic and mouthwatering Mexican street food.

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