Tarte aux Poireaux

Adapted from Stephane Reynaud’s French Feasts– of which I am currently OBSESSED.

Saute 3 chopped leeks and season with s+p   /   add 2 cloves rough chopped garlic   /   when leeks are soft and wilted but not browned add 1 1/4 cups heavy cream and stew over low heat until thick-turn off and cool   /   add 1 beaten egg and mix to blend   /  dust a baking tray with cornmeal and lay your floured and rolled out puff pastry sheet-cover with the leek mixture   /  an option is to then crumble fresh feta cheese over if you wish or leave plain and bake for 35 minutes at 350 *note-as you pour the somewhat loose leek mixture it will run all over your pastry and tray and not look like it will come together but have faith and a good scrubber-it will be absolutely delicious as is, and the pan will live.

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