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A Kraft tart which I’ve so substantially adapted that I’ve pretty much de-Krafted it, but I have left in the Philadelphia cheese as an echo of its culinary ancestry. If you haven’t used leek, onion and garlic together, they offer a subtle blend of flavours when combined. If time isn’t a factor and you want to make a healthier crust, you could try a rice crust either from my Butternut Pumpkin Pie With a Brown Rice Crust or my Leek and Spinach Tart With Rice Crust. Some conversions: 220g = 7oz; 100g = 31/2 oz; 210g = approximately 61/2 oz.
Units: US | Metric
Serving Size: 1 (248 g)
Servings Per Recipe: 4