Feeding the people you love – Tarte aux Poireaux

As you may already know, in true Italian style, one of my favourite past times is ‘feeding the people I love’.

Whilst here in Provence, I made a Tarte aux Poireaux (Leek Tart) that was such a hit, it was requested for lunch on Wednesday, dinner on Thursday and lunch on Friday!

I thought I’d share my recipe here:

Tarte aux Poireaux

(serves 6)

Ingredients-

1 packet ready rolled short crust pastry (look for one with real butter not nasty transfats!)

6 large leeks/10 small leeks

100g butter

150ml white wine (wine left over from the night before is perfect)

1 cup finely grated cheese preferably emmental or gruyere cheese

150ml full fat crème fraiche (or soured cream)

4 eggs

1tsp Dijon mustard

1 large clove garlic crushed

Pastry –

Preheat oven to 180C. Grease a 20 x 30 cm baking tray (chose a tray with 1.5cm sides or use a baking dish but trim the pastry at 1.5cm. Flour your surface and roll your pastry until it is only 3mm thick. Fit the pastry to the baking tray and place in the fridge for 10minutes to chill

(5 mins in the freezer will have the same effect).

Remove the pastry from the fridge and bake for 10 minutes. When the pastry is this thin, there is no need to blind bake, just prick the surface all over with a fork. Remove from the oven and leave to stand – don’t worry if the pastry is not fully cooked yet, you are just giving it a helping hand.

Filling –

Slice the leeks into 1cm rounds and rinse, ensuring any sand or grit is removed. Don’t dry the leeks after rinsing the extra moisture will help them to soften. Melt the butter in a large fry pan or pot. Add the leeks and garlic and sauté on a low heat for 5mins Add the wine and continue to sauté on a low heat until the leeks are soft, but not brown (approx 10 minutes).

Combine the eggs, crème fraiche and mustard until smooth. Add the cheese and leak mixture and stir until you have a thick leak mixture. Spoon the mixture into the baking dish, spreading evenly add a little grated cheese on the top. Bake on 180C for 20 mins or until golden.

Serve with a green salad and an crisp white wine (you can always use what’s left over for tomorrow’s tarte!)

Bon Appétit