Discover the recipe for a leek tart, the best way I have found to get my son and those who are resistant to eat leeks. This chef's leek quiche is a staple of gastronomy that will appeal to lovers of subtle flavors. This dish combines the softness of leeks with the creaminess of cream and cheese, all wrapped in a crunchy pastry. Easy to prepare, this dish is ideal for a family meal or with friends, bringing freshness and lightness to this generous savory tart.
Clean the leeks, keeping only the white parts, which you will cut into pieces of 2 or 3 cm. Blanch them for 5 minutes in salted boiling water. Drain them carefully.
Roll out the shortcrust pastry and line a greased tart pan with it. Pour dried beans on top and bake in a hot oven for 12 minutes. Let it cool and remove the beans.
Melt 40 g of butter in a pan where you will sauté the leeks. Sprinkle them with 30 g of flour and mix for 2 minutes over low heat. Then add boiling milk, add cream, 75 g of grated cheese, and let cook for 7 to 8 minutes, stirring continuously with a wooden spoon. Add salt, pepper, and a little nutmeg.
Finally, fill the tart base with this mixture and sprinkle the top with the remaining cheese. Bake in the oven for 10 to 15 minutes at 190°C. Serve hot.
0 servings
6
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