Torta di Porri

Name: Torta di Porri
Yield: makes 4 or more servings
Ingredients: 1 Pastry for Savory Tarts (page 458); 4 tablespoons (1/2 stick) butter or extra virgin olive oil, plus a little more for the tart; 3 pounds leeks, trimmed, sliced, and washed (page 465); Salt and black pepper to taste; 1/2 cup dry white wine or water; 1/2 cup chopped fresh parsley leaves; 4 eggs; 1/2 cup heavy cream, half-and-half, or milk; 1 cup grated Gruyère, Cantal, Cheddar, or other firm but not dry cheese; 1/4 cup freshly grated Parmesan cheese

December 14, 2011

Somewhat more elegant than its more famous French cousin, which is featured in the variation. Good hot, perhaps even better warm or at room temperature, this is an ideal buffet or picnic preparation. Like the eggplant pie on page 459, this may be prepared without a crust. Other vegetables you can prepare this way: onions of any type.

Recipe notes

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