Make a Savoury Leek Tart from Provence
French cuisine is known for its delicate pastries and desserts. However, light, flaky pastry also complements a savoury tart perfectly! This recipe is similar to a classic French quiche. Serve this tart warm or at room temperature. Make Rose’s leek tart for lunch and serve with a green salad, or take it along on a summer picnic.
Savoury Leek Tart
- 1 Shortcrust Pastry
- 6 Fresh Eggs
- 2 cups Whole Cream the equivalent of 2 briquettes in France
- 11 oz Smoked Bacon optional, if you are a vegetarian
- 3 Leeks according to their size, you may need to add cream if the top of the preparation is not completely covered
- 5 oz Grated Emmental
- Salt & Pepper to taste
- Nutmeg to taste
- Fresh Parsley for garnish
- First, prick the dough with a fork and put it in the oven for a few minutes at 180°C (350°F), just long enough for it to harden and brown a little with the heat (this will make it crispier on the bottom).
- Cut the leeks into small pieces, clean properly to remove any dirt, and then set aside.
- Brown the bacon in a pan and set aside as well, making sure to drain them beforehand.
- In a bowl, using a whisk, combine the cream, eggs, salt, pepper, and nutmeg.
- Place the leeks, bacon and grated Emmental cheese on the pre-cooked dough, then pour the preparation.
- Bake for 25-30 minutes at 200°C (400°F).
- Decorate the tart with the leaves of fresh parsley if you wish.
- It will be eaten very easily with a salad with a light olive oil dressing. Bon appétit!