In keeping with the tradition of pies at Thanksgiving, add this savory tart to your holiday table. Leeks are available year-round.

INGREDIENTS | SERVES 6

• ½ recipe Basic Pie Dough
• 2 tablespoons unsalted butter
• 2 pounds leeks, sliced ¼ inch, washed very thoroughly
• ½ teaspoon salt
• Freshly ground black pepper
• 2 large eggs
• ½ cup cream or half-and-half
• ¼ teaspoon ground nutmeg

1. Heat oven to 400 degrees. Roll the dough to fit a 9-inch tart or pie pan. Set the dough in the pan; refrigerate until ready to use.

2. Melt the butter in a skillet and cook the leeks over low-medium heat until very soft, about 30 minutes, seasoning with ½ teaspoon salt and black pepper to taste. Do not brown.

3. Whisk together the eggs, cream, and nutmeg; season with salt and pepper.

4. Combine the leeks and the egg mixture, and pour into the pie shell.

5. Bake until golden, about 25 minutes. Allow to rest 10 minutes before cutting.