Welcome to Iowa Public Television! If you are seeing this message, you are using a browser that does not support web standards. This site will look much better in a browser that supports web standards, but it is accessible to any browser or Internet device. Read more on our technical tips page.

Iowa Public Television

<p><strong>Note:</strong> If this video does not play, you may need to download the free <a href="http://www.macromedia.com/go/getflashplayer">Flash</a> video plugin for your web browser.</p> <p><a href="http://www.macromedia.com/go/getflashplayer" target="_blank"><img alt="Get Adobe Flash Player" src="graphics/plugins/get_flash_player.gif" border="0" height="31" width="88"></a></p>
  • P. Allen Smith's Garden Home

P. Allen Smith | Grow Together, Go Together; Leek & Thyme Tart | PBS

Duration: 03:39
Program: P. Allen Smith's Garden Home
Broadcast Date: Jul. 1, 2012

To prepare this recipe, begin by placing a baking sheet on the center shelf of the oven and preheat the oven to 375 degrees. Very lightly butter the bottom and sides of a 9" diameter tart pan with a removable bottom. Roll out a refrigerated pie crust and press it lightly, but firmly over the bottom and up the sides of the the tart pan, being careful not to stretch it. Trim the edges, and then press the dough up about 1/4 inch above the rim of the pan all around. Prick the bottom all over with a fork. Brush some beaten egg over the dough. Place the pan on the baking sheet and bake for 20 to 25 minutes until the pastry is golden. Check halfway through the cooking time to make sure that the pastry isn't rising up in the center. If it is, just prick it a couple of times and gently press it back down with the back of a fork. When the crust is done, remove the tart pan, but leave the oven on. While the crust is baking, prepare the filling: Cut off the tough green tops of 2 medium leeks, leaving 2 to 3 inches of the tender green portion. Then make a vertical split down the center of each leek, and wash the leeks thoroughly to remove any sand or grit. Cut the leeks into 1/4-inch-thick slices. Melt 4 Tablespoons of butter in a skillet over medium-low heat, and add: the leeks a 14 oz can of artichoke hearts (drained and chopped) 1/2 cup of fresh chives cut into 1/2 inch pieces 1 teaspoon of salt 1/2 teaspoon of ground black pepper and 1/4 teaspoon of ground nutmeg Cook gently ...



Post Date: June 29, 2012