Recipe: Leek and Cheddar Pie

Serves 8.

Note: You can use your favorite prepared crust or make your own (see recipe below). Make an extra batch of the leek confit to have on hand as a base for soups, stews, to toss with pasta or to serve on top of roast chicken or pork. From Beth Dooley.

• 4 to 5 medium leeks, about 2 to 2 1/2 lb.

• 2 tbsp. unsalted butter

• 1/2 tsp. salt, plus more if needed

• 1/2 c. whole milk Greek-style yogurt or sour cream

• 1 tsp. chopped fresh thyme or 1/2 tsp. dried thyme

• Generous pinch grated nutmeg

• 3/4 c. grated Cheddar cheese

• 1 prepared tart or pie crust (see recipe)

• Microgreens or chopped parsley for garnish

Directions

Clean the leeks by trimming off the root ends, slicing horizontally at the pale green part. (Reserve the top dark green part of the leek for stock.) Slice the leek in half vertically and run under cold water to thoroughly clean and then cut into thin slices.

Melt the butter in a large skillet over medium-low heat, add the leeks, and sprinkle with the salt. Cook, stirring occasionally, until the leeks are very tender and beginning to brown, about 10 minutes.

Turn the leeks into a medium bowl, stir in the yogurt, thyme, pepper, nutmeg and cheese; taste and adjust the seasonings. Turn the mixture into the prepared crust and spread it in an even layer. Set the pan on a baking sheet. Bake until it's bubbly and golden, about 35 minutes.

Let the tart sit at least 10 minutes before cutting. Serve hot, warm or at room temperature.

Makes 1 (9- to 10-inch) crust.

• 1 1/4 c. flour

• 1/8 tsp. salt

• 1 stick (1/2 c.) unsalted butter, chilled and cut into pieces

• 3 tbsp. ice water, or more if needed

Directions

Toss in 2 tablespoons of the ice water and stir until the mixture comes together. Sprinkle in another tablespoon of water if the dough seems too dry. Turn the dough out onto a well-floured board and knead it a couple of times. Pat the dough into a disk (about 1/2 inch thick).

Wrap the dough in plastic and chill in the refrigerator about 30 minutes or up to 2 days.