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Leek and Mimolette tart

This baked tart has a shortcrust pastry case, filled with a layer of chopped, braised leeks topped with a bechamel sauce with eggs and Mimolette cheese.

41K 19 4

Last modified on: June 9^th 2020

Keywords for this recipe:Tart Leeks Mimolette cheese Bechamel sauce

For 1 tart, you will need:

1 3 leeks
2 4 tablespoons olive oil
3 250 g Bechamel sauce
4 2 eggs
5 150 g Mimolette
6 300 g Shortcrust pastry (pâte brisée)
7 salt
8 pepper
Total weight: 1,520 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
33 min.	43 min.	1 hour 16 min.

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Step by step recipe

Stage 1 - 8 min.

Leek and Mimolette tart : Photo of step #1

Prepare 3 leeks and chop finely.

Pour 4 tablespoons olive oil into a large saucepan on medium heat, add the leeks, stir and cover. Turn the heat right down and leave to cook gently in their own juices.

As soon as the leeks are cooked (about 8 minutes), take the lid off, remove form the heat, salt and pepper, then set aside.

Stage 2 - 10 min.

Leek and Mimolette tart : Photo of step #2

Prepare 250 g Bechamel sauce.

Stage 3 - 2 min.

Leek and Mimolette tart : Photo of step #3

Take off the heat and add 2 eggs while beating.

Stage 4 - 2 min.

Leek and Mimolette tart : Photo of step #4

Add 150 g Mimolette and mix again.

Preheat the oven to 390°F (200°C).

Stage 5 - 12 min.

Leek and Mimolette tart : Photo of step #5

Roll out the pastry and line the tart tin or mould.

Spread the leeks evenly in the bottom.

Stage 6 - 2 min.

Leek and Mimolette tart : Photo of step #6

Pour the bechamel sauce on top and spread evenly.

Stage 7 - 5 min.

Leek and Mimolette tart : Photo of step #7

If you have time, decorate the top with small pieces of Mimolette.

Stage 8 - 35 min.

Leek and Mimolette tart : Photo of step #8

Bake for about 35 minutes.

Remarks

This works best with Mimolette, preferably aged, but if you don't have any, use any other cheese you like (Comté, Gruère, Cheddar, etc.).

You can bake the emplty pastry base blind for 10 minutes to make it crisper, but this is not essential.

Keeping

A few days in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,070 Kcal or 8,667 Kj	94 gr	207 gr	238 gr
103 %	36 %	20 %	36 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
136 Kcal or 569 Kj	6 gr	14 gr	16 gr
7 %	2 %	1 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,070 Kcal or 8,667 Kj	94 gr	207 gr	238 gr
103 %	36 %	20 %	36 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 tart : 7.85 €

Change currency:

Note : These prices are only approximate.

Source

From Bertrand Simon.

This recipe uses (among others)

	Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Salmon and leek fondue tart, Gisèle's Pasties, French custard tart, Tarte à l'coloche, ... All
	Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Spiced butternut gratin, Croque-monsieur, Moussaka, Gratin slices with spinach, Chard and potato gratin, ... All
	Mimolette: You can check-out other recipes which use it, like for example: Purple artichokes in a cheesy gratin, Fried cheese toasties with avocado, Pea and avocado salad, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Endives , Souda salad, Small ratatouille with , Greek salad, Pissaladière with puff pastry, ... All

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