Leek and Mustard Pie
Cookbook
Page 245
Cuisine: North American
Course: Pies and Tarts
Reviews
1 reviews,
average rating 5.0 / 5
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Very good and appreciated by everyone at table. Serves 4 nicely.
- Made this with gruyère and it was very pleasing. Would be happy to try goat cheese next
- I use my own pie crust, Judith Jones' Tart Dough, frozen then blind-baked as Madison suggests.
The cooking time is not given; my tart was nicely done after about 45min.