INGREDIENTS

INSTRUCTIONS

Heat oven to 350 F. Slice white part of each leek into 1/4" rounds,
and soak in large bowl of water to remove any sand. On lightly  floured
work surface, roll puff pastry to 1/4" thickness, about 12"  in
diameter. Press puff pastry into bottom and sides of 9" round or
rectangular tart pan (with removable bottom). Run rolling pin across
top to trim. (Scraps can be wrapped in plastic and frozen for later
use.) Carefully line pastry with aluminum foil, and weight with  beans,
rice, or pastry weights. Bake for 10-15 minutes. When pastry  begins to
color around edges, remove weights and foil, and continue  to bake
until pastry turns golden brown, 10-12 minutes. Place pan on  wire
rack, and let cool completely before filling. While pastry  bakes,
drain sliced leeks, and assemble filling. In medium saute pan,  warm
olive oil over high heat. Saute leeks and scallions until soft,  about
6 minutes; season with salt and pepper. Remove from heat. Fill  baked
pastry shell with crumbled cheese, and top with sauteed leeks  and
scallions. Bake in back of oven for 20 minutes, or until cheese
bubbles. Slice and serve immediately.  Captured from www.cbs.com on day
of broadcast, 12/10/96.  Control  characters desperately edited out by
Sylvia Steiger.  Nutritional information per serving:  xx calories, xx
gm protein, xxx  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x
gm fiber, xx gm  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg
calcium, xx%  of calories from fat.  Brought to you by MMCONV and
Sylvia Steiger, SylviaRN@compuserve.com  or 71511.2253@compuserve.com,
creator of Frazzled Cook breadmachine  mixes, homepage:
http://ourworld.compuserve.com/homepages/SylviaRN  Posted to MM-Recipes
Digest  by muddy@ibm.net on May 27, 1998

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