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Creamy Leek Torte

Pair with Danzante Pinot Grigio
Serves: 6 for lunch or 8 as a side dish
Click here to download recipe PDF

Ingredients
1 store bought prepared 9 inch pie crust, room temperature
1 tsp olive oil
6 oz chopped pancetta
3 fresh leeks (white part only), thoroughly washed and thinly sliced into half moon rounds
1/2 cup heavy whipping cream
1/3 cup whole milk
1 tsp salt
1/2 tsp pepper
3 eggs
1/2 cup Parmesan cheese, grated

Directions:
Heat oven to 400°F.

Line the bottom of tart pan with softened crust, trim the edges. Refrigerate crust until ready to use.

Heat the olive oil in a large skillet and add the pancetta. Cook until the pancetta edges start to crisp. Add the leeks and sauté until softened, about 10 minutes. Set aside and allow to cool.

In a medium bowl beat together the cream, milk, salt, pepper and eggs. Stir the cheese into the cream mixture. Layer the bottom of the tart pan with the leeks and pancetta. Gently pour the cream mixture over it. Bake for 20 - 30 minutes until the top is golden and the center puffs up.

Allow torte to rest at least 10 minutes before serving.

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