Leek & Parmesan Tart

This tart is so easy to do, it can’t go wrong! Even people who are not a fan of leeks will love it. Feel free to make it yours by replacing Parmesan with Gruyère or Cheddar, adding some ham or bacon for the meat eaters; the options are endless.

Leek & Parmesan Tart - The Beginner's Cookbook Recipe
Leek & Parmesan Tart – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A pot and a steamer insert for the leek
  • A big bowl
  • A whisk (or a fork)
  • A pie plate (tart tin)

Ingredients for 3-4 persons:

  • Puff pastry
  • 6 leeks
  • 2 eggs
  • 20cl creme fraiche
  • 50gr grated parmesan
  • A pinch of grated nutmeg
  • Salt & pepper

Before you start:

  • Remove the dark green top of the leek, slice half lengthwise but leave the root uncut so its easier to wash. Cut the leek in 3 cms pieces. Bin the root part.
  • Grate the parmesan and nutmeg if needed.

Ready to go?

  • Preheat the oven to 200 degrees C and prepare the pastry:
    • Unroll the pastry sheet in the pie plate leaving the paper from the pack.
    • Trim the edges and prick pastry with a fork.
    • Score a criss-cross pattern at the center to prevent it to rise while cooking
    • Bake for 5-10 minutes (the pastry should turn gold brown).
  • On medium-high heat boil 3 cm water in your pot and put the leek chunks in the steamer insert on top with the lid on. Cook for 15 minutes.
  • In a big bowl, mix the:
    • Eggs
    • Creme fraiche
    • Parmesan
    • Nutmeg
    • Salt & Pepper
  • On your pastry, first spread the leeks evenly and then cover with your creamy preparation.
  • Cook in the oven for 20 to 25 minutes at 180 degrees C.
  • Serve immediately with a mixed salad.
  • BON APPÉTIT !
Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s