Fresh Leek Tart with Pecorino Romano and Phyllo Crust
4 medium sized fresh organic leeks
¾ cup Seasons Leek Agrumato Olive Oil
1 Tbs Vermouth Barrel Aged Vinegar
3 cups heavy cream
½ tsp Fleur de Sel
½ tsp Pepe e Aglio
¼ Pecorino Romano cheese, grated
¼ lb. frozen phyllo dough (approx. 10 sheets)
Preheat oven to 350.
Prepare leeks by slicing horizontally into ¼ inch thick slices. Use all of the white part and 1½ inches of the green. Wash well.
In a large saute pan over medium flame, saute leeks in 1 Tbs of Leek Agrumato until translucent, but not brown, approx. 5 minutes. Deglaze the pan with Vermouth Balsamic, cook for 1 minute.
Add heavy cream, Fleur de Sel, and Pepe e Aglio. Cook over medium flame, until reduced by a third, watching carefully that it does not bubble over sides of pan. Remove from heat, allow to cool at room temperature while you prepare the crust.
Thaw phyllo dough according to package instructions. Brush the inside of a 10” tart pan with 1 Tbs of Leek Agrumato. Unroll dough and use a pastry brush or clean hands to paint top sheet with Leek Agrumato.
Gently place first sheet of phyllo in tart pan, oiled side facing up, pressing it in carefully to conform to pan. Continue with the rest of the phyllo sheets, slightly rotating each sheet to create a petaled effect around the perimeter of the tart. Pour room temperature leek and cream mixture into tart pan and sprinkle with cheese.
Bake tart in preheated oven for approx. 25 minutes. After about 20-25 minutes, check tart. If edges are browning too quickly, cover edges with strips of foil. Continue baking for 15-20 more minutes until tart is golden brown. Allow tart to rest at room temperature for up to an hour.