Take Back the Kitchen: Alma's Parmesan and Leek Tart
If you're in the market for a light brunch, lunch or dinner item that will both impress and take very little time and effort, you have come to the right place. Oh, and did I mention it is exceptionally delicious? Enjoy!
Parmesan and Leek Tart with Whole Wheat Crust:
1 1/4 cup whole wheat flour
1 TBS sugar
2 tsp paprika
1 tsp garlic powder
1/2 cup organic vegetable shortening
1/2 tsp salt
Pulse all crust ingredients together in a food processor until crumbly. Press into a pie dish and bake at 350 degrees for 15 minutes. Make filling while you wait. Remove from oven and set aside.
1 1/2 cups of leeks finely chopped and sauteed in 1 TBS butter (this is the amount, roughly, from one big leek, whites and some of the green )
3 beaten eggs
1 cup whole milk
1 cup heavy cream (or another cup of whole milk)
1 cup shredded parmesan cheese
1/4 tsp salt
1/8 tsp ground pepper
1 tsp Dijon mustard
Whisk all the above filling ingredients and pour into the prepared crust. Bake at 350 degrees for approx. 35-40 minutes or until knife comes out clean in the center.
For more great recipes check out takebackthekitchen.com