Jan. 19th, 2015

sarahbyrdd: (Cooking)
Resurecting this crust from the tomato pie of a few years ago: http://www.nytimes.com/2009/06/22/science/22recipehealth.html?emc=eta1

(Tomato Pie Entry http://sarahbyrdd.livejournal.com/102846.html)

Using this recipe as a guide:
http://www.foodnetwork.com/recipes/leek-tart-recipe.html

But the intention is to use up windfall leeks we received this week plus random cheeses that have been lurking in the fridge: St. Andre, a little gouda, a little camembert, and some parmasean.  It should be stinkalicious.  I'm going to roll it out more like a tart/gallett/pizza in a sheet pan, rather than a pie so we can cut it into squares for easier portioning.  I'm pretty happy with how it looks going in.

P1010002

And coming out:

P1010003
P1010004
Only took 20 minutes to bake because it was so much thinner.

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