1 Winter squash or pumpkin —
About 1-1/2 lb
Olive oil
Salt and pepper
1 Recipe
2 md Leeks (about 4-5 oz) —
Mostly white parts
2 tb Butter
2 Eggs
1/3 c Creme fraiche or heavy
Cream
1/2 c Milk
2 oz Gruyere cheese — grated
1/2 ts Finely chopped thyme leaves
1 ts Finely chopped parsley
Nutmeg
Tart dough
Preheat oven to 400F. Cut the squash in half, remove the seeds and pulp,
brush the surface with oil, and season with salt and pepper. Place the
halves, cut side down, on a baking sheet, and bake until the skin is
puckered and the squash is soft, about an hour. Remove it from the oven,
let it cool enough to handle easily, then scoop out the flesh. Pass the
flesh through a food mill or chinoise to smooth out the texture. There
should be about 1-1/2 cups. [Freeze any extra.]
While the squash is baking, prepare the tart dough. Partially bake it and
set aside.
Trim the leeks, quarter them lengthwise, slice them into 1/4-inch squares
[slices work too] and wash them well. Melt the butter in a skillet, add the
leeks, and cook over medium-high heat until they are tender, 7 to 10
minutes. Add a little water after the first 3 or 4 minutes to help the
cooking and keep them from burning. Season with salt.
Beat the eggs in a bowl with the creme fraiche or cream, milk, and squash.
Stir in the leeks, grated cheese, and herbs. Season to taste with salt,
pepper, and a few scrapings of nutmeg.
Set the oven heat at 375F. Pour the batter into the tart shell and bake in
the center of the oven until it is firm and flecked with spots of brown
from the melted cheese, about 45 to 50 minutes.
Remove the tart from the oven, let it ret for 5 to 10 minutes, and serve it
on a platter.
Makes one 9- or 10-inch tart. [10-inch quiche dish]
Notes: Can prepare squash ahead. After that, actual kitchen work is not too
much. Would be nice for company.
Yields
4 Servings