Since the Boy finished his first set of law school exams, I wanted to do something special for him his first morning of freedom. Since his hardest exam was Torts, what better reward than a 1-L Tort(e)--a torte with one "L" ingredient.
Some research into what defines a torte (the E is for the food) came up with different definitions. Finally, though, Joy of Cooking came to my rescue, saying a torte was a circular cake. Perfect! I would just bake my 1-L Torte in a circular pan. Now for the ingredients...
I finally decided to make a savory torte with lots of eggs (kind of like a crustless quiche) so we could have it for brunch. I decided on a Leek, Goat Cheese and Cream Torte and it came out wonderfully. I'll be sure to make this again as it was easy and light. Unfortunately, the recipe is approximate as I potchked quite a bit while I cooked.
2 tablespoons Olive Oil
4 cloves Garlic, minced
4 Leeks, dark green stems removed, white and light green bulbs coarsely chopped
pinch Coriander Seeds
Salt to taste
3/4 cup Heavy Cream
1 cup fresh Goat Cheese
1/4 teaspoon dried Oregano
2 stalks Parsley, minced
Preheat oven to 350 F. Heat Olive Oil in skillet over medium heat and saute Garlic until golden. Add Leeks and saute, stirring, until soft enough to cut with a spatula. Season with Coriander Seeds and Salt to taste. Remove from heat and reserve.
In a medium metal bowl, beat Eggs and Cream until well-combined. Butter 9-inch round pie pan and spread Leek mixture evenly over bottom. Don't worry if there are a few holes. Crumble Goat Cheese over Leeks, spreading it around as much as possible. Pour Eggs and Cream on top, shaking the pan slightly if necessary in order for the Eggs to fill any holes remaining. Sprinkle with Oregano and Parsley.
Bake for 30 minutes until cooked through and golden. Serve warm.
Food and Recipe and Brunch and Vegetarian and Dairy