Title: Pate aux poireaux (leek tart)
 Categories: Vegetables, Desserts, Cheese/eggs, Breads, Ethnic
      Yield: 6 Servings
 
      6 tb Butter
      4    Leeks; up to 5
           -finely chopped
    1/2 c  -Water
      2 tb Flour;all purpose
           -Salt & ground black pepper
      1    Egg
      2 tb Light cream
      1 c  White cheddar cheese;mild
           -grated
           Pastry for 9 inch tart shell
 
  Pate aux Poireaux
  
  This leek and cheese quiche from Ile d'Orleans is related to the
  Flamiche aux poireuax, a savory leek tart made in northern Franch and
  Flanders. The same recipe can also be used to make small tarts.
  
    Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and
  cook over low heat for 10 minutes. Add water, cover and simmer gently
  for 20 to
       25    minutes or until tender.
    In another saucepan, melt the remaining two tablespoons butter,
  blend in flour and cook over medium heat until bubbling. Blend in
  leek mixture, bring to a boil and season with salt and pepper. Remove
  from heat.
    Beat egg and cream together, blend with leek mixture and pour into
  unbaked tart shell. Sprinkle top evenly with cheese. Bake in
  preheated 400F oven for 25 to 30 minutes or until cheese begins to
  brown. SERVES: 6