Total Calories: 1,635
1 Prepare and partially bake the crust. Reduce the oven temperature to 375°F.
2 Prepare the filling: Trim off the roots and most of the green tops of the leeks. Cut them in half lengthwise and rinse them very well between each layer under cold running water. Cut the leeks into thin crosswise slices.
3 In a large skillet, melt the butter over medium heat. Add the leeks and a pinch of salt. Cook, stirring often, until the leeks are tender when pierced with a knife, about 20 minutes. Remove the pan from the heat and let cool.
4 In a medium bowl, beat together the eggs, cream, cheese, and a pinch of nutmeg. Stir in the leeks and pepper to taste.
5 Scrape the mixture into the partially baked tart shell. Bake 35 to 40 minutes or until the filling is set. Serve warm or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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