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Ingredients
- 1 c. all-purpose flour
- 1/8 tsp salt
- 5 Tbsp. cool butter, cut into pcs
- 1 Tbsp. lowfat sour cream
- 3 Tbsp. ice water
- 1/2 lb (2 large) leeks, well rinsed and sliced 1/4 inch thick with some green
- 1 c. whole lowfat milk
- 1/4 c. heavy cream
- 4 lrg Large eggs
- 1/2 tsp each of salt and pepper
- 1 1/2 c. shredded gruyere cheese
Directions
- Make crust in a food processor. Place flour and salt in work bowl. Add in butter pcs and lowfat sour cream. Pulse to combine. With machine running, drizzle in ice water till a ball forms. Flour a work surface and roll out into a 12 inch round. Quickly foldinto quarters and gently lay in an 11 inch shallow, tin fluted tart pan; press into pan. Place in freezer 15 min (can be left frzn for up to a month). Preheat oven to 400 degrees. Place a layer of foil on top of crust and fill with dry beans. Prebake 15 min to 18 min, till just pale golden brown. Reduce temperature to 375 degrees.
- Place leeks and 1/4 c. water in a large skillet. Heat over medium-high heat and cook a few min to sweat (not brown them) till water evaporates and leeks are tender. Set aside to cold.
- In a mixing bowl, combine lowfat milk, cream, Large eggs and seasoning. Beat with a whisk to combine. Add in cheese. Place cooked leeks into prebaked shell and gently pour in custard. Immediately place in oven and bake 20 min to 25 min till puffed, brown and set. Cold 10 min and serve warm, or possibly cold to room temperature.
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