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Leek and Mimolette tart

Name: Leek and Mimolette tart
Prep time: 33 min
Cook time: 43 min
Total time: 1 h 16 min
Yield: 1 tart
Cuisine: French
Ingredients: 3 leeks; 4 tablespoons olive oil; 250 g bechamel sauce; 2 eggs; 150 g Mimolette; 300 g shortcrust pastry (pâte brisée); Salt; Pepper

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.

80 K 4/5 (19 reviews)438458

Duration

1 hour 20 min.

Difficulty

Easy

Last modified on: October 29^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

35 min.

Cooking

45 min.

All in all

1 hour 20 min.

Preparation 35 min.

Cooking 45 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

Step 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.

Step 2 - ⌛ 10 min.

Prepare 250 g bechamel sauce.

Step 3 - ⌛ 2 min.

Take off the heat and add 2 eggs while beating.

Step 4 - ⌛ 2 min.

Add 150 g Mimolette and mix again.

Preheat the oven to 390°F (200°C).

Step 5 - ⌛ 15 min.

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

Spread the leeks evenly in the bottom.

Step 6 - ⌛ 2 min.

Pour the bechamel sauce on top and spread evenly.

Step 7 - ⌛ 5 min.

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

Step 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.

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

Source: From Bertrand Simon.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=10 %	13 g RDI=5 %	16 g RDI=21 %	214 kcal RDI=11 %	898 kJ RDI=11 %
Whole recipe	94 g RDI=144 %	192 g RDI=73 %	235 g RDI=322 %	3,249 kcal RDI=162 %	13,604 kJ RDI=162 %