---------- Recipe via Meal-Master (tm) v8.01
       Title: Pate Aux Poireaux (Leek Tart)
  Categories: Vegetables, Desserts, Cheese/eggs, Breads, Ethnic
       Yield: 6 servings
       6 tb Butter                              1    Egg
       4    Leeks; up to 5                      2 tb Light cream
            -finely chopped                     1 c  White cheddar cheese;mild
     1/2 c  -Water                                   -grated
 	    2 tb Flour;all purpose			  Pastry for 9 inch tart
            -Salt & ground black pepper    
   Pate aux Poireaux
   This leek and cheese quiche from Ile d'Orleans is related to the Flamiche
   aux poireuax, a savory leek tart made in northern Franch and Flanders. The
   same recipe can also be used to make small tarts.
     Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook
   over low heat for 10 minutes. Add water, cover and simmer gently for 20 to
   25 minutes or until tender.
     In another saucepan, melt the remaining two tablespoons butter, blend in
   flour and cook over medium heat until bubbling. Blend in leek mixture,
   bring to a boil and season with salt and pepper. Remove from heat.
     Beat egg and cream together, blend with leek mixture and pour into
   unbaked tart shell. Sprinkle top evenly with cheese. Bake in preheated 400F
   oven for 25 to 30 minutes or until cheese begins to brown. SERVES: 6
   SOURCE: _A Taste of Quebec_ by Julian Armstrong