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1
CRUST
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2
Place flour, butter, salt & basil in a food processor. Process just until the mixture resembles coarse crumbs, about 10 seconds.
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3
Add the ice water and pulse together until pastry begins to hold together, about 6-8 times. Do not allow it to form a ball.
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4
Roll it out to fit in a 10 inch deep dish tart tin (aluminum one works well), press gently into the tin, cover with wax paper and chill for at least 30 minutes.
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5
Preheat oven to 425F.
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6
FILLING
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7
Melt butter in large frying pan or wok. Add the leeks, salt & pepper to taste and cook covered, on low, until the leeks are very soft but not browned - about 20 minutes. Towards the end of this time, add the mushrooms, stir and recover. There will probably be a lot of liquid at the end - turn the heat up to high and boil it off. Add some garlic salt. Make sure almost all the liquid is gone, stir frequently.
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8
Beat the eggs & cream in a medium bowl. Add the vegetable mixture and mix again.
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9
Reserve most of the sundried tomatos & enough cheese to cover the top (about 1 cup). Mix the rest into the filling.
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10
Pour the filling into the chilled tart shell. Sprinkle with the reserved sundried tomato & cheese. Top with parmesan.
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11
Bake until nicely browned - about 35 mins before the first check. If the crust is beginning to overbake, turn down the oven to 375F.
