Behold the leek! Tall, proud and full of delicate flavor. Where the onion announces its presence with bravado, the leek need not. So perfect in its subtly, when the leek makes its entrance, all taste buds stand in rapt attention. And while I hold all onions in fairly high regard, the leek has a special place in my kitchen.
Pleasantly mild and sweeter than other onions, the leek is remarkably versatile and, in American kitchens, definitely underutilized. Leeks are a perfect complement to most herbs, an inspired addition to soups and eggs and are absolutely, positively sumptuous when sautéed in butter or combined with anything cream based. This somewhat indulgent tart offers both - a butter sauté and a generous helping of creamy cows milk Gruyere. Nestled in an equally buttery tart shell, it seems this recipe might skirt the edge of being a little too rich but remarkably it doesn't. Somehow amidst all that dairy goodness, there's balance. That's the beauty of leeks!
