bvrlybest's Notes:
1 recipe pate brisee (pastry dough) Ask a question about this ingredient
3 cups Butternut squash cut in fine dice Ask a question about this ingredient
2 cups Swiss chard leaves chopped Ask a question about this ingredient
2 leeks, washed trimmed, and finely sliced (white and light green part only) Ask a question about this ingredient
1/2 cup grated gruyere cheese Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1 cup cream Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Fine herb salad (see below) Ask a question about this ingredient
In a sauté pan add butter and melt on medium high heat. Add leek slices and squash and sauté until squash starts to get tender. Add salt and pepper. Add chard and continue to cook until chard is wilted. Remove from heat. Roll out pastry dough and cut to fit 6 4”tartlets pans with removable bottoms. Place on baking sheet. Dock tartlets and bake in 400 degree oven for 10 minutes. Remove and divide cheese between pans and top with filling. Whisk together eggs and cream in a glass measuring cup. Add salt and pepper and nutmeg. Pour in tartlet pans to not quite full. Put in 400 degree oven and turn down to 350. Bake about 15 minutes until golden brown and puffed up. Top with herb salad. Serve immediately.
Ask a question about this step1/3 cup Italian parsley leaves Ask a question about this ingredient
1/3 cup chervil leaves Ask a question about this ingredient
1/3 cup chives cut in 1/4 inch pieces Ask a question about this ingredient
1/3 cup tarragon leaves Ask a question about this ingredient
Wash and dry leaves and dress with a squeeze of lemon and a few drops of fruity olive oil
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
