Hi everyone. Another wildly busy week made manageable by cooking in advance and experiencing the pleasure of all the food praise from my old grad school friend, Deb (that’s her with my yummy tart in the photo). I was able to enjoy a lot more leisure time with her and her two cute kids because I had thought ahead, shopped in advance, and cooked up a bunch of items that could be heated up in the moment. Ireally liked it when she said she felt like she was vacationing in a spa. Needless to say, she’ll be invited back.
One of the dishes was this easy and delicious Parmesan and Leek Tart. I hope you like it:
Parmesan and Leek Tart with Whole Wheat Crust:
1 1/4 cup whole wheat flour
1 TBS sugar
2 tsp paprika
1 tsp garlic powder
1/2 cup organic vegetable shortening
1/2 tsp salt
Pulse all together in a food processor until crumbly. Press into a pie dish and bake at 350 degrees for 15 minutes. Make filling while you wait. Remove from oven and set aside.
1 1/2 cups leeks finely chopped and sauteed in 1 TBS butter (this is the amount, roughly, from one big leek, whites and some of the green )
3 beaten eggs
1 cup whole milk
1 cup heavy cream (or whole milk)
1 cup shredded parmesan cheese
1/4 tsp salt
1/8 tsp ground pepper
1 tsp Dijon mustard
Whisk all above ingredients and pour into prepared crust. Bake at 350 degrees for approx. 35-40 minutes or until knife comes out clean in the center.
P.S. Hey look, I am a featured expert on speed cooking! http://www.nbc-2.com/Global/story.asp?S=12124685
I am now writing for a cool blog called Rolemommy.com: http://www.rolemommy.com/take-back-the-kitchen/
Also, check out Cathy Gaines’ website. She is a fantastic masseuse who gave all of my kids massages in Whole Foods yesterday: www.bookmassagemagic.com