Crustless Leek Tart, Greek style

You come home on a Saturday that has been fraught with activity after a full week, and the onset of colder weather makes you crave hearty food. But you don't want to slave away. The crustless leek tart Greek style by an acquaintance of mine was just something that filled the ticket. The irony is that I had bought a ready-made crust for another tart, and my tired brain had absentmindedly unpacked the crust already. So I baked a pleonastic tart: a filling that is almost like a crust + new crust. But it's all about what's inside this baked goody.

Crustless Leek Tart, Greek style

6 big leeks, also the green parts
pepper and salt
2 bay leaves
50 g semolina flour
3 eggs
100 g grated gruyère or other cheese (I used parmezan)
2-3 tablespoons breadcrumbs
180 g feta

Preheat the oven at 180 °C.

Clean the leeks, cut them in rings. Add the bay leaves, and either steam or stirfry the leek until they are done. Remove the bay leaves, season with salt and pepper (no salt necessary on account of the feta). Add the semolina, and mix well.

Beat the eggs, and add them to the leek-semolina, mix again. Add the grated cheese, mix.

Coat a cake tin with butter, and sprinkle it with the breadcrumbs. Add the leek mix to the tin. Cut the feta in pieces, and divide over the tart.

Bake for 30 minutes. Serve warm.

The kind of comfort food that makes you feel grateful that you still lifted a finger to make it. Never mind the crust this time.