The following innovative recipe will provide a generous first course for 6.

FOR THE SHELL:

1 recipe Pate Brissee
Raw rice for weighting the shell

FOR THE FILLING:

2 lbs. leeks (about 8), the tough green parts discarded and the leeks chopped, washed well, and drained well in a colander and patted dry
1 tsp. fresh oregano or a pinch of crumbled dried
1/4 c. vegetable oil

FOR THE NEAPOLITAN SAUCE:

2 tbsp. olive oil
2 sm. onions, chopped fine
2 garlic cloves, minced
1 tbsp. tomato paste
1 lg. (about 2) tomatoes, peeled and chopped
1/2 lb. mushrooms, sliced thin
1 carrot, grated
3/4 tsp. chopped fresh basil leaves or 1/4 tsp. crumbled dried
1 tsp. sugar
1 tbsp. minced fresh parsley leaves

FOR THE WHITE SAUCE:

2 tbsp. unsalted butter
2 tbsp. all-purpose flour
1 c. milk
1 tsp. dijon style mustard
A pinch of freshly grated nutmeg
1 tbsp. freshly grated Parmesan cheese

Make the Shell: Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 10 inch tart pan with a removable flutted rim. Trim off the excess dough, leaving a 1/2 inch overhang and fold the overhang inward onto the sides of the shell, pressing it firmly against the rim of the pan. Chill the shell for 30 minutes. Line the shell with foil; fill the foil 3/4 full with the rice and bake the shell in the middle of a preheated 425 degree oven for 15 minutes. Remove the rice and foil carefully. Bake the shell for 5 to 8 minutes more or until it is golden and let it cool in the pan on a rack.

Make the Filling: In a kettle, cook the leeks with the oregano and salt and pepper to taste in the oil, covered, over moderate heat, stirring occasionally, for 20 minutes. Remove the lid and cook the leek mixture, stirring, until almost all the liquid is evaporated.

Make the Neapolitan Sauce: In a large heavy skillet, heat the oil over moderately high heat until it is hot but not smoking. In it, saute the onions, stirring, for 6 minutes or until they are golden and stir in the garlic and the tomato paste. Add the tomatoes, the mushrooms, the carrot, the basil, the sugar, the parsley, and salt and pepper to taste. Stirring, bring the sauce to a boil and simmer it, stirring occasionally, for 30 minutes or until almost all the liquid is evaporated.

Make the White Sauce: In a saucepan, melt the butter over moderately low heat. Whisk in the flour and cook the roux, whisking, for 3 minutes. Add the milk in a stream. Whisking, bring the mixture to a boil. Whisk and simmer the sauce for 3 minutes. Whisk in the mustard, nutmeg, and salt and pepper to taste.

Assemble the tart: Spread the leek mixture in the bottom of the shell. Pour the white sauce over it, spreading the sauce evenly and top the tart with the Neapolitan sauce. Sprinkle the tart with the Parmesan and bake it in the middle of a preheated 375 degree oven for 30 to 35 minutes or until the top is browned lightly. Serves 6.