This week I made a Flamiche Aux Poireaux or, in English, a Leek Tart. This recipe was pretty straight forward, however, it was delicious. I used the New York Times recipe for this Leek Tart; since it was very similar to the Julia Child's recipe. I recommend all recipes from the New York Times. They are simple, classic, and delicious. I have an updated version of their classic cookbook and a subscription to their website, cooking.nytimes.com. It's $5 a month, and I use it quite a bit.

Back to the tart, it was simple to construct. The pastry was easy to pull together in a food processor. The leek just needed to be cooked gently, and then everything combined and baked. My biggest problem with this recipe is that the pastry was undercooked on the bottom. Not a soggy bottom, necessarily, but not as brown as I would have liked. When I make this recipe again, I will blind cook the pastry, which means to cook the pastry for a few minutes, maybe ten or so, before filling it. Blind cooking allows the pastry to finish cooking at the same time as the eggs.

Other than the slight change I'd make to cooking the pastry, I thought this recipe was great. A good egg tart or quiche recipe is an extremely versatile recipe to have in your repertoire. You could use almost any combination of cheese, herbs, and vegetables. I plan to write a quiche recipe this summer with cherry tomatoes, chives, and Prairie Breeze cheese. Have I mentioned I am so excited about my garden this summer?! Because I am.

Next week I'll be making the highly awaited soufflé. I have never made one, and they are notoriously difficult, so wish me luck!