This classic Pate Aux Poireaux is a delightful French tart that transforms simple leeks into an elegant dish. The filling features a velvety white sauce enriched with mild white cheddar cheese, creating a luxurious contrast to the soft, sweet leeks. Baked in a flaky pastry shell until golden and bubbly, this tart offers a comforting texture and deep savory flavor. It is perfect for a light lunch, a vegetarian dinner, or an appetizer at a dinner party. The combination of buttery pastry, creamy sauce, and aromatic leeks makes it a crowd-pleaser that is surprisingly easy to prepare with pantry staples.
Pate Aux Poireaux (Leek Tart
Description
This classic Pate Aux Poireaux is a delightful French tart that transforms simple leeks into an elegant dish. The filling features a velvety white sauce enriched with mild white cheddar cheese, creating a luxurious contrast to the soft, sweet leeks. Baked in a flaky pastry shell until golden and bubbly, this tart offers a comforting texture and deep savory flavor. It is perfect for a light lunch, a vegetarian dinner, or an appetizer at a dinner party. The combination of buttery pastry, creamy sauce, and aromatic leeks makes it a crowd-pleaser that is surprisingly easy to prepare with pantry staples.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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Clean leeks thoroughly, removing roots and dark green tops, then slice thinly.
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Heat 4 tablespoons of butter in a heavy saucepan over low heat.
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Add leeks and cook gently for 10 minutes until softened.
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Add 1/2 cup water, cover, and simmer gently for 20 to 25 minutes until leeks are very tender.
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In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat.
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Whisk in 2 tablespoons all-purpose flour and cook for 1 minute until bubbling.
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Gradually blend in the cooked leek mixture and any remaining liquid.
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Bring to a boil, stirring constantly, then season with salt and ground black pepper.
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Remove from heat and let cool slightly.
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In a bowl, beat 1 egg and 1 cup light cream together.
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Blend the egg mixture into the leek sauce.
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Pour the filling into an unbaked 9-inch pastry shell.
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Sprinkle 1 cup grated mild white cheddar cheese evenly over the top.
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Bake for 25 to 30 minutes until the cheese is browned and the crust is golden.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 222.3kcal
- % Daily Value *
- Total Fat 18.3g29%
- Saturated Fat 11.5g58%
- Cholesterol 48.4mg17%
- Sodium 184.7mg8%
- Total Carbohydrate 14.0g5%
- Dietary Fiber 1.8g8%
- Sugars 5.0g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is related to the Flamiche aux poireaux, a savory tart popular in northern France and Flanders.
The same recipe can be adapted to make individual small tarts by dividing the filling among mini tart shells.
Ensure leeks are washed thoroughly to remove any grit trapped between the layers before slicing.
If using a pre-made pastry shell, you may need to blind bake it for 10 minutes before adding the filling to prevent a soggy bottom.
