Recipe: Vichyssoise Tart

Vichyssoise Tart

6 large eggs, divided use
1/2 teaspoon onion salt
2 cups mashed potatoes*, cooled slightly
1 cup thinly sliced leeks
2 tablespoons water
1 cup shredded cheddar or Swiss cheese
1 cup milk
1 tablespoon lemon juice

Dill sprigs, optional

In medium bowl, beat together 1 of the eggs and the onion salt. Add potatoes. Stir until well blended. Spread over bottom and up sides of lightly greased 9-inch pie plate or shallow baking dish. Set aside.

In small saucepan over medium heat, cover and cook leeks and water, stirring occasionally, until tender, about 8 to 10 minutes. Drain. Stir in shredded cheese and spoon into prepared crust.

Beat together remaining eggs, lemon juice and milk until blended. Pour over leeks and cheese.

Bake in preheated 375 F oven until puffed and knife inserted near center comes out clean, about 30 to 40 minutes. Garnish with dill sprigs, if desired.

Makes 4 servings