Tarte aux Poireaux (Leek Tart) is a traditional Saint Pierre recipe for a classic tart of leeks, eggs and crème fraîche baked in a Pâte Brisée shell. The full recipe is presented here and I hope you enjoy this classic Saint Pierre version of: Leek Tart (Tarte aux Poireaux).
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Ingredients:
3 fresh, large, leeks
1 batch Pâte Brisée (I like to add a little thyme and black pepper to the basic recipe to make it more savoury)
3 eggs
200ml crème fraîche
butter for frying
Salt and freshly-ground pepper to taste
Method:
Prepare the pastry according to the Pâte Brisée and chill in the refrigerator as you prepare the leek filling.
To cook the leeks, start by washing them thoroughly. Slice them into rounds and sauté them in a pan with a little butter (or olive oil). Add a pinch of salt to enhance their flavour and help them sweat down. Cook for about 10 minutes over medium heat until tender. This ensures a flavourful base for your leek tart. Turn the leeks into a bowl and set aside until completely cooled.
Pre-heat your oven to 180C.
When ready to bake, remove the pastry from the refrigerator and roll out on a floured work surface until large enough to cover the base and sides of your tart dish. Line the dish, pressing the pastry into all the corners. Trim off the excess pastry then fill the tart with baking beads or beans. Transfer to the centre of your pre-heated oven and bake blind for 5 minutes.
Beat the eggs in a large bowl then mix in the crème fraîche. Season with a little salt and black pepper then fold in the cooked leeks.
Once the pastry has baked for 5 minutes, remove from the oven and tip out the baking beads or beans. Fill the pastry case with the leek mixture then return to the oven and bake for about 15-20 minutes more, or until the crust is golden, the filling is piping hot and nicely browned on top.
Remove from the oven and allow to cool and set before serving. This can be simply served as a light lunch accompanied by a salad or it can be used as an accompaniment to other dishes.
For an even richer variant you can crumble in some goat cheese into the egg and crème fraîche. Although in no way traditional, I sometimes like to garnish my tart with thin slices of cayenne pepper.
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