Description

A delicious savory tart made with sauteed leeks, Gruyere, Brie and fresh thyme. The perfect meal with a salad or serve as an appetizer. This recipe makes 2 10" pie tarts so you can cut it in half if you only want to make one. Watch Chef Scott make mini tarts as well to serve as an hors d'oeuvre for your next party.

Ingredients

• 2  Each Leeks
1
• 2  Table Spoon(s) Butter
2
•  As Needed Non-Stick Cooking Spray
3
•  As Needed Flour (for rolling dough)
4
•  As Needed Basic Pie Dough
5
• 12  Each Eggs
6
• 3 1/2  Cup(s) Heavy Cream
7
• ¾ three_quaters Tea Spoon(s) Kosher Salt
8
• ¼ one_quater Tea Spoon(s) Pepper
9
• 1  Pint (s) Gruyere Cheese, grated
10
• 1/2  Cup(s) Brie Cheese, diced
11
• ½ one_half Table Spoon(s) Thyme, fresh
12

Directions

1. Preheat oven to 350 degrees
2. Cut off dark green parts of leeks, reserve only the light green and white parts
3. Clean reserved parts and pat dry
4. Cut into 1/4" slices
5. Melt butter in a saute pan and add leeks
6. Sweat out leeks on low heat until tender, about 6 - 7 minutes
7. Spray a 10" tart pan with nonstick cooking spray
8. Roll pie dough out on a floured surface to 1/8" thick
9. Lay dough onto tart pan and trim the extra outer edges
10. Poke some holes in the bottom of the dough
11. Par-bake for 6 minutes
12. In a large mixing bowl, whisk together eggs, heavy cream, salt, pepper, leeks and gruyere
13. Ladle into tart pan
14. Place brie cubes all over mixture then sprinkle thyme on top
15. bake for 20 minutes
16. Remove and let rest for 10 minutes before serving