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.
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