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Author Notes: One of my co-workers has celiac disease, and our potluck lunches are always gluten-free (and delicious). Or should I say delicious (and gluten-free). - wssmom
- 1/2 cup rice flour
- 1/2 teaspoon baking powder
- healthy pinch baking soda
- healthy pinch salt
- healthy pinch xanthan gum
- 1 teaspoon olive oil
- 1 teaspoon butter
- 2 good-sized leeks, white and light green part, cut in half lengthwise and sliced thinly crosswise
- 2 cups chopped collard greens
- 1/4 cup chopped ham, hopefully from a leftover roast
- 1/4 cup shredded Jarlsberg cheese
- 3 eggs
- 2 cups half-and-half or light cream, maybe a little more if needd
- Stir together dry ingredients, set aside
- Melt together the olive oil and butter in a skillet, add leeks and saute over medium-low heat until softened and just turning golden.
- Rinse the collard greens and shake off excess water, add to the leeks, and cook over medium-low heat until water is evaporated and greens start to soften, about 15 minutes. Drain and place on paper towels to remove any excess moisture.
- Scatter the collard greens and leeks in an 11-inch tart pan and strew the ham artfully about. Then toss the cheese over it all.
- In a medium bowl, mix together the eggs and half and half. Stir in the flour mix, adding more half and half if it seems a little thick, and pour into the tart pan.
- Bake at 375 degrees for 35-40 minutes; check and bake an additional 10 minutes or until just a little jiggly and starting to become golden brown on top.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.