recipes comes from the French web site known as
Cooking2000 - described
as 'Traditional French cooking recipes, wines
and advice . . .'
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
g / 8 oz shortcrust pastry
5 to 6 leeks (not too large, about 800 g / 16
3 tablespoons double cream
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
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
the leeks into small pieces (lengyh should be
about 1 inch / 2.5 cm). Again
you should wash thoroughly the leeks.
the oven at 8 (240°C / 460°F).
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.
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.
the oven at 6 (180°C / 360°F)
the leeks into the pie shell.
a bowl, beat the eggs, the cream and the milk.
the mixture made with eggs and cream. Salt
and pepper to taste.
in oven for about 30 to 35 minutes.