Leek and Mimolette tart


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.
66 K 4/5 (19 reviews)
Grade this recipe:
Keywords:
Last modified on: June 9th 2020
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 45 min.
All in all: 1 hour 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 8 min.
Leek and Mimolette tart
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
Prepare 250 g bechamel sauce.

Stage 3 - 2 min.
Leek and Mimolette tart
Take off the heat and add 2 eggs while beating.

Stage 4 - 2 min.
Leek and Mimolette tart
Add 150 g Mimolette and mix again.

Preheat the oven to 390°F (200°C).

Stage 5 - 15 min.
Leek and Mimolette tart
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
Pour the bechamel sauce on top and spread evenly.

Stage 7 - 5 min.
Leek and Mimolette tart
If you have time, decorate the top with small pieces of Mimolette.

Stage 8 - 35 min.
Leek and Mimolette tart
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.
Source: From Bertrand Simon.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe280 RDI=110 %1,320 RDI=130 %1,130 RDI=170 %3,340 RDI=170 %14,000 RDI: 170 %
Per 100 g20 RDI=7 %90 RDI=8 %70 RDI=10 %220 RDI=10 %920 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, egg
How much will it cost?
  • For 1 tart : 7.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.67 M 74.3 4 hours 40 min.
French custard tart
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
July 13th 2022448 K 234.3 1 hour 10 min.
Alsatian-style salad
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
January 3rd 2014287 K4.4 1 hour 15 min.
Cervelas salad
Cervelas salad
This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
December 5th 2013105 K4.4 55 min.
Salt cod brandade
Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.
March 2nd 201496 K4 1 hour 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page