Onion Leek Tart


Makes one 9-inch tart




  • 3 tbsp unsalted butter, at room temperature

  • 2 medium white onions, thinly sliced

  • 2 medium leeks, sliced lengthwise and thinly sliced (white part only)

  • 1 tsp fresh thyme leaves, finely chopped

  • 2 tsp fresh marjoram leaves, finely chopped

  • 1 tbsp fresh Italian parsley, finely chopped

  • 1/2 cup crème fraîche

  • 1 recipe basic tart pastry, blind-baked for 10 minutes



  1. Melt 1 tablespoon of the butter in a large pan over medium heat. When it foams, add 1/3 of the onions and leeks. Season well with salt and freshly ground black pepper. Cook until onions and leeks are caramelized and golden brown, about 10 minutes. Season again with salt and pepper. Remove from the pan and reserve in a mixing bowl. Cook remaining onions and leeks in two more batches, using 1 tablespoon of the butter per batch.

  2. Combine herbs and crème fraîche with onion-leek mixture and check the seasoning. Add more salt and pepper as necessary, and let the mixture rest until it has cooled, about 5 minutes.

  3. Fill prepared tart-shell with mixture and bake for twenty minutes at 400° F.


Potato and Leek Soup


Serves 4




  • 3 large baking potatoes, peeled and diced

  • The white and pale green parts of 2 leeks: trimmed, washed, and chopped

  • 1 qt chicken or veggie stock

  • 2 tbsp butter

  • Salt and pepper to taste



  • In a large, heavy-bottomed pot over medium heat, melt the butter.

  • Add chopped leeks and "sweat" for ten minutes, stirring often, until softened.

  • Add potatoes, broth, salt and pepper. Bring to a boil.

  • Reduce heat to low and simmer, uncovered, for about twenty minutes, until potatoes are tender.

  • Blend in a food processor or with an immersion blender. (Blenders are discouraged for potatoes: they turn gummy.)

  • Return blended soup to pot and season to taste.


Leek Risotto with Butternut Squash and Thyme

©  Amy Ross  (Flickr Creative Commons user)    Recipe by Lily Miller

© Amy Ross (Flickr Creative Commons user)

 Recipe by Lily Miller

2 leeks, white parts only, quartered lengthwise, cut crosswise 1/2 inch thick
1 cup arborio rice
1/2 cup white wine
1 small butternut squash, peeled, halved, seeded and cut into 1/4 inch pieces
1 tbsp chopped fresh thyme
32 ounces of vegetable broth, warm
1/2 cup parmegiano-reggiano cheese
2 tbsp olive oil
pinch cayenne pepper
black pepper

1) In a skillet or Dutch oven, heat the oil over medium heat. Add the leeks, sprinkle with salt and cook, stirring constantly, until soft but not browned, about 5 minutes. 
2) Add the rice to the pan and stir to coat. Add the wine and cook, stiring constantly, until absorbed. Stir in the squash and thyme. Add 1 c broth and cook, stirring constantly, until completely absorbed. Continue adding broth one cup at a time, cooking and stirring until the rice is al dente but cooked through, about 25 minutes (the risotto should be slightly soupy but not runny).
3) Stir in the cheese and cayenne and season with black pepper.


Roasted Leeks with Egg and Dijon

Recipe by Caitlyn Austin

Recipe by Caitlyn Austin

Leeks are not something that the everyday New Yorker has sitting around in their refrigerator, so take this time to lavish in their presence. This week I experimented with my leeks and sauteed them right into a heaping pan of hash browns and topped the whole thing with 2 perfectly fried eggs. I learned you can truly sautee leeks with absolutely anything you have laying around, adding some local CSA flavor into every meal. 

This recipe is a way to not just use leeks to accompany other vegetables. In this dish leeks are the shining star and trust me, you'll be OK with that. 


6 medium leeks
3 tablespoon olive oil
1 tablespoon butter
salt and pepper
1/4 cup dry white wine
1 cup chicken or veggie stock
5 sprigs thyme
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar or juice from one lemon (anything that brings some acid) 
2 hard-boiled eggs, whites and yolks separated and chopped
Parsley as garnish  

1. Heat oven to 425 degrees. Remove the dark green tops of the leeks. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Let dry. 
2. Heat 1 tablespoon olive oil and butter, add leeks and salt and pepper. Turn occasionally until leeks are golden brown, about 5 minutes. Add wine and cook until adsorbed, about 3 minutes. Add 1 cup of water, stock, thyme and salt. Bring to boil. Transfer skillet to oven and bake for 20 minutes. 
2. Whisk Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.
3. Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish. 


Donna's Tomato Pie

© Some rights reserved  "Tracy Williams" , Flickr Creative Commons user   Recipe courtesy of Donna Machinist

© Some rights reserved "Tracy Williams", Flickr Creative Commons user

Recipe courtesy of Donna Machinist


Pie crust
1 leek, white part only, sliced
5-6 large tomatoes, sliced
1 tbsp butter
1/2 cup mayo
1/2 cup Parmesan cheese
1 egg

1. Bake crust for 8-10 minutes at 375 degrees. Remove and allow to cool. 
2. Saute 1 leek (white part only) in 1 tbsp butter. Spread leek mixture in bottom of pie. Cover with sliced tomatoes.
3) In a small bowl, mix together mayo, cheese, and egg. Spread on top of crust.
4) Bake pie at 375 for approximately 30 minutes, or until golden brown.