Gluten Free Leek Tart
Ingredients
crust~
1 cup whole "white" Buckwheat Flour (I use Morgan's Mills, East Union, Maine)
3/4 cup loosely packed fresh parmesan or Pecorino Romano (This time I used Zerto "Parmigiano Reggiano" from Italy
1/2 cup melted unsalted butter. Preferably organic or homemade
3 TB heavy cream (I use Butterworks Farm, Westfield, VT)
filling~
3 large eggs. My chickens aren't laying yet so I used a local, free range egg.
1/2 cup heavy cream
Pepper to taste
3-5 leeks
1/2 lb spinach
Several cherry tomatoes, sliced in half. We were lucky enough to have some tomatoes saved from the first frost here in Vermont!
Parmesan for the top
Blend together flour, cheese and butter, Texture will become granulated. Add cream a little at a time. Pat mixture on bottom and along edges of a 9" pie pan. Bake at 350 degrees for 5 minutes. Remove from oven and set aside.
Melt 3 TB butter in a medium saucepan on medium heat. Add leeks and pepper to taste. Cover and cook until leeks are almost tender.
Preheat oven to 400 degrees.
Reduce heat on the leeks and add fresh spinach, chopped. You may also use kale, squash or chard. Each would need to cook a bit longer than the spinach, so add earlier.
Beat 3 eggs, cream and pepper to taste (can also add other herbs for flavor)
Add simmered leeks and spinach to the egg mixture and pour into crust. Arrange sliced tomatoes on the top, and cover with freshly grated parmesan.
Bake at 400 degrees for 20-30 minutes. Let stand for 10 minutes to set before serving.
Enjoy!
