Are you looking for a comforting and tasty dish for dinner? This leek pie with homemade béchamel is ideal. Easy to prepare, it combines the sweetness of leeks with the creaminess of the sauce, wrapped in a delicious shortcrust pastry. A classic reimagined, perfect for weeknight dinners or when you have friends gathered around your table.
Wash and slice the leeks, then cook them for 6 to 7 minutes in a pot of boiling water.
Preheat the oven to 180°C (thermostat 6). Make the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and nutmeg, then gradually add the milk while avoiding lumps, seasoning with salt and pepper.
Roll out the dough and place it in a mold after pricking it all over with a fork (to prevent rising).
Drain the leeks, and mix them with the béchamel, cheese, and cream.
To finish, fill the tart with the preparation and bake the dish for 20 to 30 minutes.
0 servings
5
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EN