Zucchini, Leek, and Chevre Tart In Wild Rice Crust
*WILD RICE CRUST 1 egg 1/3 cup grated Parmesan cheese *preferably Parmigiano-Reggiano 2 tablespoons fresh lemon juice 3 tablespoons unsalted butter -- melted 2 1/2 cups cooked wild...
Ingredients
- 1/3cupgrated parmesan cheese
- 3tablespoonunsalted butter -- melted
- 21/2 cups cooked wild rice
- 2cupthinly sliced leek --include some stalk
- 4eggs
- 11/2 cups whipping cream
- 1teaspoondijon mustard
- 1cupcrumbled chevre cheese (goat's milk)
Directions
- 1
WILD RICE CRUST 1 egg 1/3 cup grated Parmesan cheese *preferably Parmigiano-Reggiano 2 tablespoons fresh lemon juice 3 tablespoons unsalted
- 2
try Wehani
- 3
It's a satisfying counterpoint to the creamy French custard filling
- 4
Allow time to cook and cool the rice
- 5
Preheat an oven to 350F
- 6
PATh 12 Oc 96 Mc-Recipe] To make the crust, beat the egg, cheese, lemon juice, and melted butter together in a howl
- 7
Stir in the cooked rice, season to taste with salt and pepper, transfer to a 9-inch pie pan, and press with your fingertips to cover bottom
- 8
Bake until set and crisp, about 15 minutes