1 sheet frozen puff pastry or pre-made frozen pie crust, thawed3 large eggs 2 large egg yolks 2 Tbsp. butter 3 large leeks (white and pale green parts only), coarsely chopped 1 tsp. dried thyme all of this week’s beet greens, ribs removed, leaves chopped (about 2 ½ cups) 1¼ c. whipping cream or substitute 1 tsp. salt ¼ tsp. ground black pepper pinch ground nutmeg

Roll out pastry on floured work surface to 12” square. Transfer to 9” pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill. Melt butter in lg. skillet over med-low heat.  Add leeks & thyme. Sprinkle with salt & pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 mins. Add greens, sautée until wilted, approx 2 mins. Remove from heat; cool. Position rack in bottom third of oven & preheat oven to 425. Whisk cream & next 5 ingredients in lg. bowl.  Mix in cooled leek mixture. Pour filling into crust. Bake 15 mins. Reduce heat to 350 degrees & bake until filling is puffed & just set in center, about 20 mins longer. (It’s ready when a toothpick stuck in the tart stands up.) Transfer to rack; cool 10 mins. Yummy & freezes well.

submitted by member Dina Gamboni, from her grandma and www.epicurious.com