Tarte aux poireaux et comté

Name: Tarte aux poireaux et comté
Total time: 55 min
Yield: Serves 6
Cuisine: Franche-Comté
Ingredients: 1 sheet of all-butter shortcrust pastry (250 g / 9 oz); 6 leeks; 200 g (7 oz) Comté aged 18 months; 3 whole eggs; 250 ml (1 cup) thick crème fraîche; 100 ml (½ cup) whole milk; 30 g (1 oz) unsalted butter; 1 tbsp olive oil; 1 pinch of nutmeg; 1 tsp fine salt; 1 tsp freshly ground pepper; 1 tbsp butter for the pan

Leek and Comté cheese tart

⏱ 55 minServes 6Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1all-butter shortcrust pastry250 g (9 oz)
6leeks
200 g (7 oz)Comté aged 18 months
3whole eggs
250 ml (1 cup)thick crème fraîche
100 ml (½ cup)whole milk
30 g (1 oz)unsalted butter
1 tbspolive oil
1 pinchnutmeg
1 tspfine salt
1 tspfreshly ground pepper
1 tbspbutterfor the pan

1 all-butter shortcrust pastry 250 g (9 oz)
6 leeks
200 g (7 oz) Comté aged 18 months
3 whole eggs
250 ml (1 cup) thick crème fraîche
100 ml (½ cup) whole milk
30 g (1 oz) unsalted butter
1 tbsp olive oil
1 pinch nutmeg
1 tsp fine salt
1 tsp freshly ground pepper
1 tbsp butter for the pan

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 tart pan (28 cm / 11 in)

1 sheet of parchment paper

1 large skillet (32 cm / 12½ in)

03 — Method

Take the pastry out 15 minutes before using. Preheat the oven to 180 °C (350 °F) fan. Butter the 28 cm (11 in) tart pan generously. Roll out the pastry and press it into the pan.Making it from scratch? See the shortcrust pastry — ≈ 15 min
Prick the bottom with a fork so it doesn’t puff up. Cover with parchment and pie weights. Blind-bake for 10 minutes at 180 °C (350 °F) — essential to avoid a soggy bottom.
Meanwhile, trim the 6 leeks, removing the tough green and the root, then split the whites lengthwise. Wash well under cold water to remove the dirt between the layers.
Slice the leeks into thin 5 mm (¼ in) half-moons. Melt 30 g (1 oz) of butter with 1 tbsp of olive oil in the large skillet over medium-low heat and cook the leeks for 20 minutes, stirring often.
The leeks should be very soft and lightly caramelized without burning. Season halfway through. This slow cooking is what makes the tart.
Take out the pre-baked crust and remove the parchment and weights. Coarsely grate the Comté or cut it into thin slices. Keep half for the top.
In the medium bowl, whisk the 3 eggs with the thick crème fraîche, whole milk, salt, pepper and nutmeg until smooth. Stir in half the Comté.
Spread the cooled leeks over the crust and pour the egg and Comté mixture evenly over them. Sprinkle with the rest of the Comté and bake for 35 minutes at 180 °C (350 °F) until golden.