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] [English below] ◾️ #Concours ◾️ – Mon compte Instagram vient d’atteindre les 10'000 followers et pour vous remercier de votre soutien : un concours.
Je vous propose de remporter en avant-première mon premier e-book version papier auquel je rajouterais quelques petites surprises.
Pour participer, il suffit de :
1-S’abonner à mon compte @frenchgirlcuisine (si ce n’est pas déjà le cas)
2-Taguer dans les commentaires au moins deux personnes avec lesquelles vous aimeriez cuisiner ou déguster une de mes recettes
3-BONUS : Si vous souhaitez une chance supplémentaire de gagner, n’hésitez pas à partager cette photo en story (sans oublier de me mentionner pour que je le vois).
Le concours prendra fin samedi 28 novembre à minuit et est ouvert à toute personne résidant en Suisse, France métropolitaine et Belgique.
Je tirerais au sort 3 participants.
Bonne chance à tous et merci encore pour votre soutien. Sans vous, je n'aurais pas tenu aussi longtemps et je ne prendrais pas autant de plaisir en cuisine💗.
J'en profite pour reposter mon vacherin glacé à la mandarine, un délicieux dessert pour les fêtes.🎄
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[EN] ◾️ #Contest ◾️ - My Instagram account has just reached 10,000 followers and to thank you for your support: a competition.
I suggest that you win a preview of my first paper version e-book (French only) to which I would add some little surprises.
To participate, all you need to do is:
1-Subscribe to my @frenchgirlcuisine account (if this is not already the case)
2-Tag in the comments at least two people with whom you would like to cook or taste one of my recipes
3-BONUS: If you would like an extra chance to win, please share this photo as a story (don't forget to mention me so I can see it).
The competition will end on Saturday November 28 at midnight and is open to anyone residing in Switzerland, mainland France and Belgium.
I would draw 3 participants at random.
Good luck everyone and thank you again for your support. Without you I won't have last long and wouldn't have so much fun in the kitchen 💗.
I take this opportunity to repost my frozen mandarin vacherin, a delicious dessert for the holidays.🎄](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!