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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)
Just Pudding It out There
Use your melon: make this 3-ingredient, vegan dessert
Pudding melon to the test.
A toast to toast.
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Savory yogurt is whey cool.
We give it 8 tentacles up.