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.
23,8444/5 for 19 ratings
Last modified on: March 22th 2015
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 grated cheese - 6
300 g Shortcrust pastry (pâte brisée) - 7
salt - 8
pepper - Total weight: 1,520 grams
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 43 min. | 1 hour 16 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 8 min.
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.
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.
Prepare 250 g Bechamel sauce.
Stage 3 - 2 min.
Take off the heat and add 2 eggs while beating.
Stage 4 - 2 min.
Stage 5 - 12 min.
Stage 6 - 2 min.
Pour the bechamel sauce on top and spread evenly.
Stage 7 - 5 min.
If you have time, decorate the top with small pieces of Mimolette.
Stage 8 - 35 min.
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.
You can bake the emplty pastry base blind for 10 minutes to make it crisper, but this is not essential.
Nutritional information
How much will it cost?
- For 1 tart : 4.85 €
Source
Home made.More recipes?
This recipe uses (among others) | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, French custard tart, Quiche Lorraine, Paté en croute (terrine in a pie crust), Gisèle's Pasties, ... All |
 | Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Scallops au gratin, Stuffed artichokes au gratin, Spinach Mornay, Ham "friand" pie, Moussaka, ... All |
| Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Croque-monsieur, Gratin of chicken with rice and sautéed mushrooms, Stuffed artichokes au gratin, Smoky potato and potimarron gratin, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Chicken breasts with tarragon, Chicken club sandwich, Greek salad, Seafood sauerkraut, Enchiladas, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.