Wednesday, June 16, 2010

What's for Dinner? Leek Torte and Light Salad

Though many people wouldn't consider a torte 'light' there's something quite dainty about pressing your fork into a crisp woven shell and down through a soft pile of leeks that are barely holding together. With the addition of a little white vinegar to the pastry dough and proper refrigerating time, this crust was one of the BEST I have ever made. I will most definitely make this again, and I'd like to experiment with different fillings and different cheeses and spices. I used Parmesan and rose merry this time around, but I can confidently say that any combination of quality cheese and good crust will please me!

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