Leek and Gruyère Tart

Step 1

Preheat oven to 375 F.

Step 2

Cut trimmed and cleaned leeks in half lengthwise, then cut into half-moon-shaped thin slices.

Step 3

In a large sauté pan, melt butter over medium heat. Rub bay leaf between fingers and add to butter. Add sliced leek, season with salt and stir, coating with butter. Cover leeks with lid. Let them sweat, stirring occasionally, until completely tender,15 to 20 minutes.

Step 4

Add cream, stirring with the leeks. Reduce heat to low and let liquid thicken about 5 minutes. Add salt and pepper to taste.

Step 5

Lay crust in 9-inch round tart pan. Let crust fall into place, gently moving into the edges without stretching the dough.

Step 6

Remove bay leaf from sauté pan. Add leek mixture to crust and spread in an even layer. Sprinkle cheese evenly over the top. Set tart on baking sheet. Bake tart until bubbly and golden, about 30 to 35 minutes.

Step 7

Let tart sit 10 minutes before cutting. Can be served hot, cold or room temperature.