Leek Tart

• 1 ready-to-use rolled-out pie crust
• 1 egg white, lightly beaten
• 2 leeks, trimmed, cut lengthwise, rinsed, cut crosswise 1/4 inch thick (2 cups)
• 2 tablespoons unsalted butter
• 1 large garlic clove, finely chopped
• 2 eggs
• 23 cup half-and-half
• 12 teaspoon salt
• 18 teaspoon pepper
• 1 cup shredded havarti cheese

1. Heat oven to 400.
2. Unfold crust; press into bottom and up sides of 9-inch tart pan with removable bottom.
3. Trim excess; prick bottom with fork; line tart shell with foil.
4. Fill with pie weights or beans.
5. Bake in 400 oven 15 minutes.
6. Remove from oven; remove foil.
7. Brush crust with egg white.
8. Bake 8 minutes or until golden brown.
9. Filling: Boil leeks in water 5 minutes.
10. Drain; squeeze out water.
11. Heat butter in nonstick skillet.
12. Add garlic; cook for 2 minutes.
13. Add leeks; cook for 5 minutes.
14. Whisk together eggs, half-and-half, salt and pepper in a bowl.
15. Sprinkle cheese over bottom of crust.
16. Evenly distribute leeks over cheese.
17. Slowly pour in egg mixture.
18. Bake in 400 oven 30 minutes or until custard is set.
19. If edges begin to brown too quickly, cover with foil.

ready, egg, leeks, unsalted butter, garlic, eggs, salt, pepper, havarti cheese

Taken from www.food.com/recipe/leek-tart-138469 (may not work)