4 December 2010 – Leek and olive tart; baby bok choi

Finally got that tart from the banner up there (center) onto the menu! It’s from Fields of Greens, from Greens Restaurant, a gift from R some holiday back aways – I think a Mothers’ Day. It’s a delicious recipe, but a lot of work.

The crust is yeasted, but also has soft butter and lemon zest in it. The filling starts with a layer of grated parmaggiano, topped with cooked leeks, olives, & lemon, followed by a custard of 3 eggs and 1 1/2 cups half and half. We didn’t have any half and half, but the leftover cream from…. something!… was just over 3/4 cup, so I just added 1% milk up to 1 1/2 cups, and it worked fine.  I cut up two small baby bok choy heads (about 7″ long) and cooked them in butter till done.

D chose a really nice wine from Eric Stauffenegger – a Quercy that we really liked at their tasting about a month or so ago.

{Written the 7th}

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