| Cuisine: French | Type: Tart | Serves: 8 |
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Source:
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Le Cordon Bleu |
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Attributes:
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Vegetarian |
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Comments:
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This is a Normandy recipe. |
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Serving Suggestions:
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Can be an appetizer or light main course. |
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Ingredients:
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Pâte brisée dough 1 lb white leeks 1/3 cup butter 2 egg yolks 1 egg 1-1/3 cups créme fraiche Salt, fresh ground white pepper 1/3 lb Maroilles cheese* *Muenster is a substitute. Gruyere is also good. You can use most any other vegetables such as zucchini. |
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Instructions:
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1. Prepare the dough and refrigerate. 2. Preheat oven to 400°F. 3. Wash sand from the leeks by splitting them in half lengthwise and washing them under running water. Cut into 3 inch lengths and julienne. Sweat in butter and a little water until tender, about 10 minutes. Cool and drain any liquid. 4. Meantime, slice the cheese into thin slices. 5. Combine the the egg yolks and the whole egg along with the cream in a bowl. Stir with a whip until well combined. 6. Butter a tart dish. Roll out the dough. Form into pan. Return to the refrigerator for a few minutes. 7. You can precook the pastry if you want. You can also use extra pastry dough to form a top for the tart. If you do this, brush with an egg wash and cook at a slightly lower temperature, about 325°F. 8. Add the leeks to the eggs, mixing well. Pour into the tart. Top with cheese. 9. Cook till done, about 20 to 30 minutes. |
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2001-03-10