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Vichyssoise Tart recipe

Vichyssoise Tart.

A tasty leek and cheese tart with a mashedpotato crust.

Recipe: Vichyssoise Tart

6 large eggs – divided use
1/2 teaspoon onion salt
2 cups mashed potatoes*, cooled slightly
1 cup thinly sliced leeks
2 tablespoons water
1 cup shredded cheddar or Swiss cheese
1 cup milk
1 tablespoon lemon juice
Dill sprigs, optional

  • In medium bowl, beat together 1 of theeggs and the onion salt. Add potatoes. Stir until well blended.Spread over bottom and up sides of lightly greased 9-inch pieplate or shallow baking dish. Set aside.
  • In small saucepan over medium heat, coverand cook leeks and water, stirring occasionally, until tender,about 8 to 10 minutes. Drain. Stir in shredded cheese and spooninto prepared crust.
  • Beat together remaining eggs, lemon juiceand milk until blended. Pour over leeks and cheese.
  • Bake in preheated 375°F (190°C)oven until puffed and knife inserted near center comes out clean,about 30 to 40 minutes. Garnish with dill sprigs, if desired.

    Makes 4 servings.

    Adapted Recipe and photograph providedcourtesy of the American Egg Board.

    Vichyssoise Tart 244

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