Ingredients
CRUST
1 cup all-purpose flour
7 tbsp. chilled, unsalted butter cut into pieces
1 tsp. salt
3 tbsp. ice water
1/2 Tbsp. dried basil
FILLING
2 very large leeks, trimmed as necessary & cleaned (should come out to about 1lb after cleaning), roughly chopped
About 1 lb button mushrooms sliced thinly
1/4 cup butter
1 tsp salt
freshly ground black pepper
2 large eggs
1/4 cup heavy cream
1/3 cup sundried tomato, finely chopped
1.5 cups grated cheddar & Emmental/Swiss cheese
Preparation
CRUST Place flour, butter, salt & basil in a food processor. Process just until the mixture resembles coarse crumbs, about 10 seconds.
Add the ice water and pulse together until pastry begins to hold together, about 6-8 times. Do not allow it to form a ball.
Roll it out to fit in a 10 inch deep dish tart tin (aluminum one works well), press gently into the tin, cover with wax paper and chill for at least 30 minutes.
Preheat oven to 425F.
FILLING Melt butter in large frying pan or wok. Add the leeks, salt & pepper to taste and cook covered, on low, until the leeks are very soft but not browned - about 20 minutes. Towards the end of this time, add the mushrooms, stir and recover. There will probably be a lot of liquid at the end - turn the heat up to high and boil it off. Add some garlic salt. Make sure almost all the liquid is gone, stir frequently.
Beat the eggs & cream in a medium bowl. Add the vegetable mixture and mix again.
Reserve most of the sundried tomatos & enough cheese to cover the top (about 1 cup). Mix the rest into the filling.
Pour the filling into the chilled tart shell. Sprinkle with the reserved sundried tomato & cheese. Top with parmesan.
Bake until nicely browned - about 35 mins before the first check. If the crust is beginning to overbake, turn down the oven to 375F.
