By Megan Winfrey

Hey ya'll!

My name is Megan. I am a wife, brand new mama, and long time supporter of JBG. I've been a farmer's market frequenter for years, but since the arrival of our little one last month, I decided to hop on the CSA train. Let me tell ya, being able to count on a supply of fresh, organic produce every week has made life so much easier - and actually given me time to cook! I look forward to posting here weekly with recipes and ideas based on the contents of the current CSA box. Bon Appétit!

French Style Leek Tart

2-3 leeks, thinly sliced

2 tbs. butter

4 tbs. cold butter, cubed

1 cup cream

1 cup grated gruyére, swiss, or parmesan cheese

1 1/2 cups unbleached flour

2 tbs. salt

5 tbs. ICED water

For the crust: Gently mix flour and salt in a large mixing bowl or in a food processor. Use your hands to mix in the 4 tbs. of cold cubed butter, or add slowly to the food processor while pulsing. Add the iced water, one tbs. at a time. If done in the food processor, the dough will form into pea sized balls. Once combined, form the dough into a disc and let it sit in the refrigerator for 30 minutes or until chilled.

Once the dough has chilled, use a floured surface to roll out an appropriately sized circle for your pie or tart pan. Lay the crust into your pan and flute the edges. Line the crust with aluminum foil and lay down pie weights or uncooked beans to keep the crust from rising. Bake for 10 minutes at 375ºF



For the filling: Melt 2 tbs. of butter in a large skillet over medium heat. Cook the leeks until soft, about 10 minutes. Salt and pepper to taste. Reduce heat to low and add the cream and cheese. When the cheese is melted, pour the filling into your par baked crust and bake for 30 minutes at 375ºF

Side note: You are probably thinking "What? No eggs?!" And as crazy as it sounds, there are no eggs in this recipe. You can add 2 beaten eggs to the filling if you want for a fluffier, quiche like consistency.

Enjoy this dish for breakfast, lunch, or dinner! It's a delicious and easy way to use up those beautiful leeks.