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Leek Tart Recipe
Saffron Hodgson
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This Leek Tart is a great meat-free option for your next camping trip. These instructions are for cooking in a pie tin, but it can also be easily made in a skillet.
Preparation
30
minutes
minutes
Cook
40
minutes
minutes
Ready in
1
hour
hour
10
minutes
minutes
Servings
6
Servings
Course
Appetizer
Influence
Global
Difficulty
Seasoned
Method
Bake
Similar Recipes
Baked Goods
,
Pie
Ingredients
1
tablespoon
butter
3
leeks
diced
salt and pepper
to taste
3
tablespoons
white wine
1/2
cup
sour cream
1/3
cup
milk
3
eggs
1 1/2
cups
shredded cheddar cheese
1
pre-made pie crust
Equipment
pie tin
camp oven
Directions
Preheat the camp oven to 375 degrees F (190 degrees C).
Melt the butter in a large saucepan, stir in the leeks, then season with salt and pepper to taste.
When the leeks start to dry add the white wine to deglaze.
In a bowl mix together the sour cream, milk, eggs, and cheese. Add in the leek mixture.
Pour the sour cream, egg, and leek mixture into the pre-made pie shell.
Bake for 40 minutes, or until golden brown on top. Let rest for 10 minutes before serving.