Recipe Origin Australia
Rating
No Reviews
Servings 6
Preparation 30 min 00:30
Cook 40 min 00:40
Ready in 1 hour 10 min 01:10
Difficulty Seasoned
Cooking Method Bake
Ingredients Egg Vegetable
Equipment Camp Oven
Recipe Type Appetizer Lunch Picnic Pie
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Leek Tart Leek Tart Leek Tart Leek Tart Leek Tart Leek Tart

Leek Tart

This leek tart (or open face leek pie) is a great meat free option for your next camping trip.

Uses a few dishes but is worth the effort. These instructions are for cooking in a pie tin, but can also be easily made in a skillet.

You may boost it up a little by mixing up the cheese options, perhaps a creamy mozzarella, tart Parmesan, smoked white cheddar, or a spicy pepper jack.

Ingredients

1 pre-made pie crust

1 tablespoon (20g) butter

3 leeks diced

salt and pepper, to taste

1/2 cup sour cream

1/3 cup milk

3 eggs

1 1/2 cups grated (shredded) cheddar cheese

40ml white wine

Equipment

pie tin

camp oven

Recipe Directions

  1. Preheat the camp oven to 190 degrees C (380 degrees F).

  2. Melt the butter in a large saucepan, stir in the leeks, then season with salt and pepper to taste.

  3. When the leeks start to dry add the white wine to deglaze.

  4. In a bowl mix or whisk together the sour cream, milk, eggs, and cheese. Add in the leek mixture.

  5. Pour the sour cream, egg, and leek mixture into the pre-made pie shell.

  6. Bake for 40 minutes, or until golden brown on top. Let rest for 10 minutes before serving.

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Recipe Origin Australia
Rating
No Reviews
Servings 6
Preparation 30 min 00:30
Cook 40 min 00:40
Ready in 1 hour 10 min 01:10
Difficulty Seasoned
Cooking Method Bake
Ingredients Egg Vegetable
Equipment Camp Oven
Recipe Type Appetizer Lunch Picnic Pie
Share: