Leek tart
Instructions
Peel leeks, give them green leaves, cut the white part washers 5 mm thick.
Put them in a colander, rinse and drain.
Dissolve 25 g of butter in a saucepan, saucepot and leeks for ten minutes.
Add the broth, let simmer for ten minutes.
Drain them thoroughly.
Add the cooking broth milk enough to get 15 cl of liquid.
Melt the remaining butter in a saucepan and add the flour.
Simmer for 1 minute, stirring constantly, until the flour is lightly golden.
Wet gradually with the cooking broth of leeks, banging with a whisk.
Bring to the boil, then simmer two or three minutes, stirring.
Place two egg yolks in a bowl resistant to heat, add the cream and stir.
Gradually pour in the contents of the saucepan banging with the whip.
Place the bowl in a Bain-Marie and simmer the sauce for 10 minutes, stirring frequently but without bringing to the boil.
Heat the oven to 170 degrees (5 thermostat).
When the sauce is slightly thickened remove from the water bath and add 25 g of grated gruyere.
Stir until the cheese is melted; Add salt and pepper.
Brush the bottom of tart with beaten egg and sprinkle with 25 g of grated gruyere.
Sprinkle the leeks.
Cover with the sauce and sprinkle with the rest of the grated gruyere.
Bake and cook for twenty-five or thirty minutes until the tart is golden.
Serve hot or warm.
Ingredients and dosing for 6 persons
- 6 leeks
- 75 g of grated gruyere cheese
- 40 g of butter
- 1 cooked tart fund (24 cm diameter)
- 15 cl of cream
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- 2 egg yolks
- 1 tablespoon of flour
- 3 tablespoons of milk
- Salt
- Pepper