The Redhead’s crab and leek tart tastes even better than it sounds! A cream cheese-based tart leavened with crabmeat and leaks is topped with woodsy mushrooms then placed in a pool of Creole meunière sauce. This fish-stock sauce, browned with mirepoix and butter, has such a rich caramel aroma and flavor, I drizzled it all over the tart and tasted it by the spoonful. With its crisp crust and creamy center, the crab and leek tart is perfectly refined and delightful. And it’s so much more interesting than eggs for brunch!