Starter

Leek Tart with Lardons and Beaufort

Name: Leek Tart with Lardons and Beaufort
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 portions
Cuisine: Française
Ingredients: 1 pâte brisée; 2 jaunes d'oeuf + 1 œuf entier; 6 poireaux moyens; 30 cl de crème liquide; 2 tranches de poitrine fumée d'1 cm d'épaisseur (ou 100 gr de lardons fumés); 80 g de Beaufort; 60 g de beurre; Curry

Indulge in a delectable tart with leeks, bacon, and beaufort cheese.

Guillaume | 19/04/2017 902 vues

1.3/5 (1 reviews)

30 min

Prep time

30 min

Cook time

Servings

Medium

Difficulty

Total time

Four

Cooking method

Ingredients

1 pâte brisée
2 jaunes d'oeuf + 1 œuf entier
6 poireaux moyens
30 cl de crème liquide
2 tranches de poitrine fumée d'1 cm d'épaisseur (ou 100 gr de lardons fumés)
80 g de Beaufort
60 g de beurre
Curry

Instructions

1

Roll out the puff pastry into a 28 cm tart tin.
2

Prick the base and place in the refrigerator.
3

Chop the green part of the leeks, wash them and drain, then slice them into 1 cm thick pieces.
4

Melt the butter in a large saucepan and gently sauté the leeks for 5 minutes while stirring.
5

Season with salt.
6

Cover and continue cooking on low heat for 15 minutes.
7

Fry the bacon for 4 minutes on high heat, then drain.
8

Pour 30 cl of cream into a bowl, add the egg and the 2 yolks, season generously with pepper and whisk thoroughly.
9

Preheat the oven to 200°C (thermostat
10

7).
11

Place the sliced leeks and bacon on top of the pastry base.
12

Pour over the cream-egg mixture.
13

Cover with aluminum foil and bake for 30 to 35 minutes.
14

Sprinkle with a tablespoon of curry powder.
15

Finally, spread shredded Beaufort cheese evenly.
16

Bake under the grill for a few minutes until lightly golden.