- Pate aux Poireaux (Leek Tart)--The Platinum Recipes Collection



Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Pate aux Poireaux (Leek Tart)

Categories: Vegetables, Tarts, Cheese, Brunch, French can
Servings: 6



6 tb Butter
4 Leeks; up to 5
-finely chopped
1/2 c -Water
2 tb Flour;all purpose
-Salt & ground black pepper
1 Egg
2 tb Light cream
1 c White cheddar cheese;mild
-grated
Pastry for 9 inch tart shell



Pate aux Poireaux

This leek and cheese quiche from Ile d'Orleans is related to the Flamiche aux poireuax, a savory leek tart made in northern Franch and Flanders. The same recipe can also be used to make small tarts.

Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook over low heat for 10 minutes. Add water, cover and simmer gently for 20 to 25 minutes or until tender.

In another saucepan, melt the remaining two tablespoons butter, blend in flour and cook over medium heat until bubbling. Blend in leek mixture, bring to a boil and season with salt and pepper. Remove from heat. Beat egg and cream together, blend with leek mixture and pour into unbaked tart shell. Sprinkle top evenly with cheese. Bake in preheated 400F oven for 25 to 30 minutes or until cheese begins to brown.

SERVES: 6 -













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.