Print

Leek tart revisited

The leek pie, a nice way to accommodate this tasty vegetable.

If you've ever wondered what to do with leeks besides putting them in a soup or stew, this recipe is for you.

I got the idea to share this recipe with you by watching a famous cooking show. So I had the idea to recreate it and offer it to you.

  • Author: Jean-Yves
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4 peoples 1x
  • Category: Vegie
  • Method: Oven
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Scale
  • 4 leeks
  • 1 onion
  • 10 cl of sour cream
  • 150 g flour
  • 50 g pecorino romano
  • 100g salted butter

Instructions

  1. Preheat your oven to 210°C
  2. Wash the leeks
  3. Cut them where they turn green.
  4. Put the whites on a baking sheet, put them in your hot oven.
  5. They are ready when the outer part of the leeks has blackened.
  6. Take them out and wrap them in aluminum foil.
  7. Thinly slice the green leeks and the onion.
  8. In a saucepan add the green leeks, onion, cream, season and cook over very low heat for 20 minutes.
  9. Then mix the velouté strongly and pass it through a fine strainer. Keep it warm.
  10. Mix with your fingers the flour, the pecorino and the soft butter that you have previously cut into cubes.
  11. Spreads the crumble in circle cookie cutter to a thickness of 3 millimeters.
  12. Cook them at 356°F (180°C) for 10 minutes
  13. After removing the burnt part of the leeks, cut them into sections .8 inches high and place the sections in a cookie cutter. Then place it on the crumble.
  14. Serve with a bit of velouté at the bottom of your plate and a few dots on the leek sections.

Notes

  1. Spread the crumble as thinly as possible to avoid having a big cookie on your plate.
  2. You can burn your leeks on the barbecue.
  3. Do not hesitate to associate the leek with it:
    • white pudding on the crumble base,
    • a few thin slices of salmon,
    • leftover roast chicken,
    • chorizo,
    • pancetta,
    • a little green apple,
    • feta cheese cubes,
    • scallops,
    • some pieces of roasted hazelnuts
    • the Livèche or Ache de montagnes,
    • coriander,
    • basil,
    • chives,
    • thyme,
    • rosemary

Keywords: Leek, crumble, tart, velouté, vegetarian