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Le Chaudron recipe
Tarte aux poireaux et lardons
Leek and bacon tart
⏱ 60 minServes 6Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1all-butter pie crust, 230 g / 8 oz
4medium leeksabout 800 g / 28 oz
200 g (7 oz)smoked lardons
3whole eggs
200 ml (¾ cup)thick crème fraîche
100 ml (½ cup)2% milk
50 g (2 oz)grated Gruyère
30 g (1 oz)butter
1 tspfine salt
1 tspfreshly ground pepper
1 pinchnutmeg
- 1 all-butter pie crust, 230 g / 8 oz
- 4 medium leeks about 800 g / 28 oz
- 200 g (7 oz) smoked lardons
- 3 whole eggs
- 200 ml (¾ cup) thick crème fraîche
- 100 ml (½ cup) 2% milk
- 50 g (2 oz) grated Gruyère
- 30 g (1 oz) butter
- 1 tsp fine salt
- 1 tsp freshly ground pepper
- 1 pinch nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan for 10 minutes. Press the pastry into the buttered 26 cm (10 in) tart pan and prick the bottom with a fork.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Thinly slice the 4 leeks, white and tender green only. Rinse well in cold water to remove grit and drain carefully.
- Melt 30 g (1 oz) of butter in the large skillet over medium heat and cook the leeks for 12 minutes, stirring often, until soft but not browned.
- Meanwhile, crisp the lardons in a dry skillet over high heat for 5 minutes. Drain on paper towels.
- In a medium bowl, whisk the 3 eggs with the crème fraîche, milk, salt, pepper and nutmeg until smooth.
- Spread the cooled leeks over the crust, scatter the lardons on top and gently pour in the custard.
- Sprinkle generously with Gruyère. Bake for 35 minutes at 180 °C (350 °F) until golden and set (a knife comes out clean).
- Let cool for 10 minutes before unmolding so it slices cleanly. Serve warm with a green salad.
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