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..

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INGREDIENTS

This morning at the super market the leeks were smelling so strong, that I could not resist .. Weird .. Hehehe

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 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

I clean them

Cut into slices

Cut into slices

Add water

Add water

Bring to a boil, this is "whitening" (blanchir les poireaux)

Bring to a boil, this is "whitening" (blanchir les poireaux)

Prepare the ingredients for the bechamele

Prepare the ingredients for the bechamele

I usually add milk to 4 big spoons of flour

I usually add milk to 4 big spoons of flour

Strain the leeks

Strain the leeks

Add more milk to the flour milk mix

Add more milk to the flour milk mix

Put a big piece of butter in the pan, warm

Put a big piece of butter in the pan, warm

Add the leeks

Add the leeks

Add a little bit of nutmeg

Add a little bit of nutmeg

Add the mix to the leeks

Add the mix to the leeks

Keep turning until the bechamele thicken

Keep turning until the bechamele thicken

Unroll the dough

Unroll the dough

Put in a pie

Put in a pie

Add the bechamele

Add the bechamele

Cover with Swiss cheese, cover with bread crumb for crunchiness, cook 40min at 375f

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
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