6 Servings
1 Hour, 10 Minutes
Allergens
I love to incorporate the simanim, the symbolic foods that encompass our hopes for the New Year, into the dishes I serve on Rosh Hashanah. I always remember my father giving out fresh pieces of leek and taking the tiniest little bite cuz of its bitter taste. Now I like to make a leek tart or leek patties – something that’s a lot more pleasing to the palate.
In a sauté pan add the oil and heat it. Add the leeks, onions, and garlic and sauté for a good 15-20 minutes until the vegetables are very soft.
Let it cool for a bit and mix with the eggs, mayonnaise, and seasoning. Pour into a pie shell and bake for 45 minutes at 350 degrees Fahrenheit.
Notes:
You may have some extra batter. It freezes amazingly, or I like to make small doughless tarts for myself.
Freezer Friendly? Does this freeze?
Which pie shell,do I use frozen, fresh,if frozen do I bake empty first,then filling?
loved it. great flavor and so easy to make
My family loved the tart. I know I will make it again and again. Thank you for such a deliciously simple dish that everyone loves in our house.