Pate aux poireaux (leek tart)
Pate Tarts Leeks Vegetables
Last updated 6/12/2012 12:48:48 AM. Recipe ID 10007. Report a problem with this recipe.
Title: Pate aux poireaux (leek tart)
Categories: Vegetables, Desserts, Cheese/eggs, Breads, Ethnic
Yield: 6 Servings
6 tb Butter
4 Leeks; up to 5
1/2 c -Water
2 tb Flour;all purpose
-Salt & ground black pepper
2 tb Light cream
1 c White cheddar cheese;mild
Pastry for 9 inch tart shell
Pate aux Poireaux
This leek and cheese quiche from Ile d'Orleans is related to the
Flamiche aux poireuax, a savory leek tart made in northern Franch and
Flanders. The same recipe can also be used to make small tarts.
Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and
cook over low heat for 10 minutes. Add water, cover and simmer gently
for 20 to
25 minutes or until tender.
In another saucepan, melt the remaining two tablespoons butter,
blend in flour and cook over medium heat until bubbling. Blend in
leek mixture, bring to a boil and season with salt and pepper. Remove
Beat egg and cream together, blend with leek mixture and pour into
unbaked tart shell. Sprinkle top evenly with cheese. Bake in
preheated 400F oven for 25 to 30 minutes or until cheese begins to
brown. SERVES: 6
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