Leek and Mimolette tart
1 hour 20 min.
Easy
1 tart
8 Ingredients- 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
Step by step recipe
Stage 1 - 8 min.
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.
Stage 3 - 2 min.
Stage 4 - 2 min.
Preheat the oven to 390°F (200°C).
Stage 5 - 15 min.
Stage 6 - 2 min.
Stage 7 - 5 min.
Stage 8 - 35 min.
You can bake the emplty pastry base blind for 10 minutes to make it crisper, but this is not essential.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 280 RDI=110 % | 1,320 RDI=130 % | 1,130 RDI=170 % | 3,340 RDI=170 % | 14,000 RDI: 170 % |
| Per 100 g | 20 RDI=7 % | 90 RDI=8 % | 70 RDI=10 % | 220 RDI=10 % | 920 RDI: 10 % |
- For 1 tart : 7.90 €
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Shortcrust pastry (pâte brisée)
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Bechamel sauce
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Mimolette
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Olive oil
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