Lots of Leeks Tart from the New Basics Cookbook

For those of you who have been remiss in eating your leeks in a timelyfashion, here is a recipe for a wonderful, simple treat:

1. Rinse 8 leeks and pat dry. Dice the white bulb and light greenpart of 7 of the leeks. Slice the white bulb and light green part of thelast leek into ¼ inch thick rounds and reserve.

2. Thaw one 12x12 sheet of prepared puff pastry dough. Unroll thesheet on a dusting of flour and place on a baking sheet. Prick the sheetall over with a fork. Brush the yolk of one egg all over the sheet andbake 5 min in a preheated 400oF oven. Let cool.

3. Saute the diced leeks in 2 tablespoons butter over medium heatfor 5 min until wilted. Add 1/3 cup chicken broth and simmer over mediumheat until all the liquid has evaporated, about 10 minutes.

4. Fill the cooled crust with the leek mixture. Decorate the top ofthe tart with the reserved leek slices. Sprinkle with pepper and choppedparsley or cilantro. Bake at 400oF until golden, about 15 minutes.

Serves 4.