Leek Tart

Preparation

1. STEP 1 OF 21

   Clean the leeks, remove the green leaves, and cut the white part into 5 mm thick slices

2. STEP 2 OF 21

   Place them in a colander, rinse, and drain

3. STEP 3 OF 21

   Melt 25 g of butter in a saucepan and sauté the leeks for ten minutes

4. STEP 4 OF 21

   Add the broth and let it simmer for ten minutes

5. STEP 5 OF 21

   Drain them thoroughly

6. STEP 6 OF 21

   Add enough milk to the cooking broth to make 15 cl of liquid

7. STEP 7 OF 21

   Melt the remaining butter in a saucepan and sprinkle in the flour

8. STEP 8 OF 21

   Cook for a minute, stirring constantly until the flour is lightly browned

9. STEP 9 OF 21

   Gradually add the leek cooking broth, whisking with a whisk

10. STEP 10 OF 21

    Bring to a boil, then cook for two or three minutes, stirring

11. STEP 11 OF 21

    Place two egg yolks in a heatproof bowl, add the cream, and mix

12. STEP 12 OF 21

    Gradually pour in the saucepan contents, whisking with the whisk

13. STEP 13 OF 21

    Place the bowl in a bain-marie and cook the sauce for ten minutes, stirring frequently but not bringing to a boil

14. STEP 14 OF 21

    Preheat the oven to 170 degrees (thermostat 5)

15. STEP 15 OF 21

    When the sauce is slightly thickened, remove it from the bain-marie and stir in 25 g of grated Gruyère

16. STEP 16 OF 21

    Stir until the cheese is melted; season with salt and pepper

17. STEP 17 OF 21

    Brush the tart shell with the beaten whole egg and sprinkle with 25 g of grated Gruyère

18. STEP 18 OF 21

    Arrange the leeks on it

19. STEP 19 OF 21

    Cover with the sauce and sprinkle with the remaining grated Gruyère

20. STEP 20 OF 21

    Bake and cook for twenty-five to thirty minutes until the tart is golden

21. STEP 21 OF 21

    Serve hot or warm

Suggestions

• Rolling Pin

• Mixing Bowl

• Pan

General Information

Analysis

Macronutrients (100 gr)