Leek Tart 1 (9-inch) ready made pie crust or homemade pie crust 3 pounds leeks, cleaned, trimmed and julienned 3 tablespoons butter 1 teaspoon chopped thyme 2 eggs 1/3 cup heavy cream 1 cup grated Gruyere or Swiss cheese, divided
Preheat oven to 425 degrees F. Line a 9-inch pie pan with dough.
Melt butter; add leeks, season with thyme and cook covered over medium to low heat for 20 minutes until softened.
Mix eggs, cream and 3/4 cup cheese and add the cooled leeks. Pour into pie shell, top with remaining 1/4 cup cheese and bake for 40 minutes.
