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Savor: Plugging Holes In Your Diet With Leeks

leeks_gone_wild.jpg
William Smith
Serving suggestions.

If you work in a sensitive industry, you avoid leaks.  Fortunately, we have the other kind of leeks in mind in this month's edition of Savor, our food segment. 

The green relative to garlic and onions is packed with flavor and can be used in many kinds of dishes.  Our Savor partner, food stylist Will Smith, returns with some ideas on preparing dishes with leeks, including a bacon Gruyère leek tart. 

Amber Fry from Fry Family Farm in the Rogue Valley returns with details on leek cultivation.  Join the conversation with your favorite leek dish!  

January Savor recipe for Bacon, Gruyere and Leek Tart

4 slices bacon diced
1 Tbsp butter
3 leeks, cleaned and sliced crosswise into 1/4" slices
2 large eggs, beaten
1/3 Cup heavy cream
1/3 Cup milk
1 tsp salt
ground pepper
1 Tbsp thyme leaves
2/3 Cup Gruyere cheese, grated

Prepare tart shell using your favorite pastry recipe, this recipe can be for an 11" tart or four 4" tartlets. They should be pre-baked and cooled.

Preheat oven to 375 F.
Cook bacon until crisp, reserve.   Add butter and leeks to bacon fat, sauté until Leeks are softened.

In a medium bowl, whip eggs. Add cream and milk, salt and pepper and thyme. Add leeks.

To assemble tart place half the cheese in bottom of tart shell, if doing four, divide evenly between the four.  Pour filling into shell and scatter remaining cheese on top.

Bake for 30 minutes until toasty brown on top, a little less for individual tarts.  Let cool 20 minutes before serving. A great first course, or serve with a salad for lunch or dinner.

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The Jefferson Exchange is Jefferson Public Radio's daily talk show focused on news and interests across our region of Southern Oregon and Northern California. John Baxter is the senior producer, Angela Decker is the producer and Geoffrey Riley hosts the show.