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Recipe for :

Leek Tart

This recipes comes from the French web site known as Cooking2000 - described as 'Traditional French cooking recipes, wines and advice . . .'

There are many more recipes to be found on the site, with new ones being added all the time, and the great thing is that the site is in both French and English.

To visit Cooking2000 <click here>


250 g / 8 oz shortcrust pastry
5 to 6 leeks (not too large, about 800 g / 16 oz)
3 tablespoons double cream
4 eggs
3 cl / 1 fl oz milk
150 g / 6 oz smoked bacon, diced
25 g / 1 oz butter, cut in small dices
1 pinch of salt
1 pinch of pepper

  • Trim the leeks by removing the root, dry outer skin and blemished leaves. Split in half and wash thoroughly to remove any dirt trapped between bulb layers. Keep only about 1 inch / 2.5 cm of green top per leek. Cut the leeks into small pieces (lengyh should be about 1 inch / 2.5 cm). Again you should wash thoroughly the leeks.
  • Preheat the oven at 8 (240°C / 460°F).
  • Pour some butter into a frying pan and fry the bacon during 2 minutes, then add the leeks. Turn the leeks very often. It should cook for about 10 minutes. The leeks should not become brown.
  • Line a 25 cm (about 10 inch) pie dish with the shortcrust pastry. Prick the pastry with a fork. Cover the bottom of the tart of dry beans and place the pie dish in the oven for 10 minutes. Remove the pie dish the oven, then remove the dry beans by paying attention not to break the bottom of the tart. Let the pastry cool for a few minutes.
  • Preheat the oven at 6 (180°C / 360°F)
  • Sprinkle the leeks into the pie shell.
  • In a bowl, beat the eggs, the cream and the milk.
  • Pour the mixture made with eggs and cream. Salt and pepper to taste.
  • Cook in oven for about 30 to 35 minutes.

Serves 4