Some time back I was inexplicably overtaken by the desire to make a pastry crust from scratch. I don't know where these whims come from. But this is the product: a leek tart, from a JOY OF COOKING recipe.
I like leeks but don't cook with them often. They are associated with St. David and the country of Wales.
This was good right out of the oven (after that painful 10 minute "settling" time), and again a few days later heated up in the toaster oven. Not as good cold.
Serving suggestion
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