Leek tarte

Ingredients

1 package of puff pastry

3-4 leeks, depending of the size

3 whole eggs

1/4 liter full milk or creme

100 gram Parmigiano cheese, shredded

Pinch of salt

Black pepper

Pinch og nutmeg

Directions

Preheat the oven, 200* C.
Take an oven proof tarte dish, 20 cm in diameter.
Smear it inside with a spoonful of butter.
Cut out a circle of puff pastry to fit in to the tarte dish.
Cut som stripes out of the puff pastry with a broadness as the sides of the dish
Press it in to the side of the dish and work it together with the circle in the bottom.
Cover with a baking sheet an fill up with lentils or rice to keep the pastry down.
Bake in the middle of the oven for app. 10 minutes.
In the meantime sauté the chopped leeks 5 minutes or a bit more.
Mix in a bowl: milk, eggs, salt, pepper, nutmeg and shredded cheese with a fork.
Take the tarte dish out of the oven and remove the baking sheet with content.
Spread the soft fried leeks on the half baked puff pastry.
Pour the fluid mixture over the leeks.
Back to the oven for app. 30 minutes or until light brown.
Let it cool a bit before eating.
Serve together with a green salad with thinly sliced fennel and a french vinaigrette.

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