From Eilyna Lupter's kitchen in France.

Originally published on Cookpad France as Tarte poireaux fromage, with US measurements.

Leek and Cheese Tart

Name: Leek and Cheese Tart
Total time: 2100 s
Yield: Serves 4 servings
Ingredients: Filling; 4 large leeks; 3/4 cup heavy cream (about 200 ml); 1 onion; 5 1/3 oz bacon pieces (about 150 grams); 2 tablespoons chopped parsley

Eilyna Lupter @elynlr

You can substitute gouda with other cheeses.

Eilyna Lupter @elynlr

You can substitute gouda with other cheeses.

Saved

Ingredients

35 min

Serves 4 servings

Pie crust
Filling
4large leeks
3/4 cupheavy cream (about 200 ml)
1onion
3 1/2 ozgouda cheese (about 100 grams)
5 1/3 ozbacon pieces (about 150 grams)
2 tablespoonschopped parsley

Saved

Steps

35 min

1

Prepare the pie crust.
2

Slice the bacon into rounds and the onion into thin strips.
3

Sauté the vegetables in a skillet with a drizzle of olive oil until they are soft.
4

Add the heavy cream and cook over very low heat.
5

Cook the bacon in a separate pan without any added fat.
6

In a bowl, mix the parsley with a little heavy cream and season to taste.
7

Roll out the pie crust with a rolling pin and place it in a tart pan.
8

Spread the parsley mixture over the crust, then add the leeks and bacon.
9

Slice the gouda and arrange it on top of the tart.
10

Bake the tart at 350°F (180°C) for 35 minutes.
11
12