Indonesian Leek Tart and Carrot Oatmeal Cookies for Dessert
Looking for a new way to cook with those late-winter leeks? One of our favorite farms here recommends making quiche-like leek pies, both a cheesy traditional version and a coconut milk-based Indonesian one I tried. Here is Denison Farms’ original recipe for Indonesian Leek Pie, by Elizabeth Kerle. Its custard is mellow yet zesty, with grated lime and the ginger I added. Make a homemade crust if you can and the carrot oatmeal cookies (see below) I recommend for dessert.
Elizabeth’s Indonesian Leek Pie
3 large leeks, cleaned and sliced into thin rings
2 tbs. butter
1/2 tsp. salt
1 large or 2 small eggs, beaten
1/2 can coconut milk
grated rind and juice of 1 large lemon or 2 limes
Saute leek rings in butter with salt on low to medium heat for 30 minutes. Add coconut milk, eggs, lemon or lime juice and grated lemon/lime rind (and grated ginger if you like). Pour into pie crust. Cover with top crust. Bake at 350 degrees for 35-40 minutes. Delish!
And for dessert, these healthful sounding cookies are more indulgent than they seem– a cross between a “coconut macaroon and carrot cake,” as Heidi Swanson’s says, describing her vegan Carrot Oatmeal Cookie recipe. The only sweetener, maple syrup, provided a rich, never cloying sweetness, deepened by the presence of coconut milk. I added raisins to the batter and would have thrown in dried coconut if I’d had it. The moist, gingery confections are chock full of oats, walnuts and carrot shreds. I only wish I had doubled the recipe.