The Tuesday Tart & A Giveaway!
I like the sound of that: "The Tuesday Tart".
From now on, I will only post tarts and quiches on a Tuesday, I like to have a theme going on.
I made this years ago for a bridal luncheon and forgot all about it.
It is so easy and so delicious.
And now that those beautiful big fat spring leeks are in the markets, pick some up and make this wonderful quiche.
The recipe is from the new Martha Stewart book Pies & Tarts. This book has been revamped for 2011 with 150 pie and tart recipes, sweet & savory.
If you are a pie lover, then this book will be your pie baking bible.
For today's giveaway, tell us your favorite pie or tart and 2 lucky winners will receive a copy of Martha's new book.
Don't forget to check out the recipe too!
Leek & Corn Quiche:
1 recipe pate brisee (from Martha's book) (or a pre-made pie crust)
3 leeks, trimmed & sliced thin
1 1/2 cups corn kernels (frozen is fine)
1 tbsp fresh thyme leaves
1 tbsp butter plus 2 tbsp olive oil
1 cup grated Gruyere cheese
2 eggs plus 1 egg yolk
1/2 cup heavy cream
1/2 cup whole milk
salt & pepper
pinch of nutmeg
Get your pie crust ready by rolling it out and fitting it into a 9" tart pan (I like the ones with the removable bottoms). Put the prepared pan in the freezer for a few minutes to firm up and chill the dough again.
In a large heavy skillet, heat the butter and olive oil and saute your leeks a few minutes until they are softening. Add the corn and thyme and saute another few minutes. Season with salt & pepper. Set this mixture aside.
Make your custard by whisking the milk, cream and eggs together in a big measuring cup so it's easy to pour.
Remove the pie crust from the freezer and prick it all over with a fork. I pre-bake my crust at 375F for 9 minutes, I would suggest using pie weights if you have them.
Spread half the grated cheese (1/2 cup) on the bottom of the pastry and add the corn and leek mixture.
Carefully pour the custard over the contents in the pie pan and finish with the rest of the grated Gruyere on top.
Bake 35-40 minutes in a 375F oven. Let rest a few minutes before serving.
Winners will be announced on Friday.
Love,
The Tart Queen
Comments
June
My favorite tart is flammenkuchen, an Asatian onion and lardon pie. YUM!
Thanks for the giveaway chance.
Best, Lynette
My favorite tart is Fresh Strawberry Tart (Tarte aux Fraises)
This is from the Paris Sweets cookbook and it is great to serve
during spring time or for a luncheon!
Beth Searing
(Friend of Rick and Robyn's)
Rebecca
drliebes@bex.net
zabrit@earthlink.net
My all time favorite tart is a roasted pepper and olive mozzarella tart. I found the recipe in a magazine over 25 yrs ago and it had black olives and guyere, but I changed it to mozzarella and kalamata olives.
It also has red onions, eggs and heavy cream and chopped herbs. Its my go-to receipe for a first course at a summer cookout. I partially pre-bake my crust, add the beaten eggs, heavy cream, dices buffala mozz. 1/2 cup olives, salt, pepper, herbs (usually chopped basil). I then top the filling with roasted peeled multi colored peppers in like wheel spokes. Bake at 375 for 40 minutes. Tastes great cold leftovers for the next day lunch.
Denise
(denise.streit@gmail.com
homemeade crust sounds perfect. Yum!
Although my favorite pie is strawberry rhubarb!
I guess that makes me hubby's favorite tart ... what could be better :)
While I love fruit pies and tarts I have to admit my fav are the savoury ones. I love an egg and bacon pie, as well as a zucchini tart that I also put mushrooms in.
Pretty boring I guess but they are so easy to make and eat. I will definitely be making this one.
Lesley
x
they all rock!
Wanda D.
I also love a raspberry-almond tart I had in NZ!
Love your site!
with vanilla ice cream :P
karenreichmann@hotmail.com
amberenson@juno.com
YUM!
psrrn@aol.com
Michelle B
We would go to "huckleberry hill" as kids and pick huckleberries in California (1 in mouth, 1 in bucket and so on) for what seemed like hours as a family. Then we would get home and mom would wash them and put them into a pie. We couldn't believe how so much work would go into just ONE PIE, but they are little berries! A slice a la mode was ALWAYS worth it. I can still taste them. Yum.
A favorite pie to make is what...someone? coined as a marriage pie. It's any pie made with two kinds of fruit. My favorite combination to make and give is pear and raspberry. I have been known on my street to deliver a fair amount of these to newlyweds and they are always well received!