I love tarts. They are really easy and fast to make. You can eat them cold or warm, as an appetizer or main course together with a green salad. The combination of ingredients is infinite. You are never limited in your creation. I start baking tarts and pie quite early. Quiche Lorraine is one of my favourite but the one below is delicious as well.
I love the smell of leeks while cooking. At first you smell their acidity and it is burning your eyes. Then they begin to caramelize and you can smell their sweetness. I was not a big fan of leeks during my childhood but now. Simply delicious.
Traditional leek tart recipe
Ingredients
- 450 gr sliced leeks 1 lb. or 4 leeks
- 220 gr bacon strips 1/2 lb.
- 3 tbsp white wine
- 2 eggs
- 250 ml cream 1 cup or 8.3 oz.
- 100 gr grated cheese Emmental
- 1 short crust pastry
- pepper
Instructions
- Wash sliced leeks.
- Fry bacon and leeks for 10 minutes in a non sticky pan.
- Add white wine and fry another 10 minutes stiring regularly and reserve.
- Pre-heat your oven to 240°C.
- Mix cream, eggs, grated cheese and pepper in a mixing bowl.
- Put pastry in pie plate.
- Pour leeks on top of pastry.
- Cover with cheese, cream and egg mix.
- Bake for 10 minutes. Reduce heat to 220°C and bake for 20 minutes.
- Serve.
![[FR] Recette nougat glacé avec son coulis de framboise – Le dessert parfait pour les fêtes.
[EN] Iced nougat recipe with raspberry coulis – The perfect dessert for the end of years celebrations.
https://frenchgirlcuisine.com/fr/recette-nougat-glace-avec-son-coulis-de-framboise/
#recipe #recette #raspberry #framboise #nougat #nougatglace #icednougat](https://frenchgirlcuisine.com/wp-content/plugins/instagram-feed/img/placeholder.png)
I’m going to be posting by humble savory, and another sweet tart… never baked with leek yet and in sounds marvelous! Thank you for all these beautiful recipes, which are several notch higher for me to learn. 😀
It was my first try with leeks and I really liked it :)!
Mmmm!
I love the flavor of leek and just so happens I have a couple in the crisper waiting for inspiration and here it is – thank you!
Thank you so much!
Mine is in the oven baking as we speak made with my own leeks from the garden. I stuck to the recipe, but added some fresh herbs to it. Very quick and simple to make. Was in the oven within half an hour of picking the leeks! Thanks for sharing your recipe!