How to cook leek salty tart
Salty tarts are great for summer.. We eat that a lot during summer in France, with simple salad, it s a complete dish, or even cut in pieces for appetizers ... You can do broccoli or add blue cheese..
30
STEPS
INGREDIENTS
This morning at the super market the leeks were smelling so strong, that I could not resist .. Weird .. Hehehe
I usually cut the leeks in 3. Use the white bottom for the tart.. Middle for a soup, or steamed (guide to come).. And throw away the upper ..
I clean them
Cut into slices
Add water
Bring to a boil, this is "whitening" (blanchir les poireaux)
Prepare the ingredients for the bechamele
I usually add milk to 4 big spoons of flour
Strain the leeks
Add more milk to the flour milk mix
Put a big piece of butter in the pan, warm
Add the leeks
Add a little bit of nutmeg
Add the mix to the leeks
Keep turning until the bechamele thicken
Unroll the dough
Put in a pie
Add the bechamele
Cover with Swiss cheese, cover with bread crumb for crunchiness, cook 40min at 375f
Et voila!
- 6.0 Leeks
- Tart dough
- 1.0c Flour
- 2.5c Milk
- 7.0Tbsp Butter
- Pepper
- Salt
- 1/4lb Grated cheese Swiss
- Breadcrumbs
Angélique B
French, Scientist, Bohemian geek, Mushrooms addict\And as I post mom's recipe ... Pictures of both of us ;)
Washington DC
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