Zucchini, Leek, and Chevre Tart in Wild Rice Crust
| Yield: | 6 Servings |
| Categories: | Brunch |
| WILD RICE CRUST | ||
| 1 | Egg | |
| 1/3 | c | Grated Parmesan cheese, preferably Parmigiano-Reggiano |
| 2 | tb | Fresh lemon juice |
| 3 | tb | Unsalted butter; melted |
| 2 1/2 | c | Cooked wild rice |
| Salt | ||
| Freshly ground black pepper | ||
| CUSTARD FILLING | ||
| 2 | c | Zucchini; coarsely grated |
| Salt | ||
| 1/4 | lb | Unsalted butter |
| 2 | c | Thinly sliced leek;include some stalk |
| 4 | Eggs | |
| 1 1/2 | c | Whipping cream |
| 1 | ts | Dijon mustard |
| 1 | c | Crumbled chevre cheese (goat's milk) |
| 1 | tb | Chopped fresh marjoram or savory |
| Freshly ground black pepper |
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