ADVERTISEMENT

Leek tart recipe (flamishe aux poireaux)

Created by
  Print    Enlarge text

Rating:

4.5/ 5 stars 49 Votes
  • Cuisine: Belgian
  • Serves 6-8

Ingredients

1 tbsp vegetable oil
150g diced bacon
30g butter
White part of 3 medium leeks, finely sliced
400g savoury pastry
4 large eggs
100ml milk
150ml cream
Salt and freshly ground black pepper
View conversion table

Preparation

Heat the oil in a wide non-stick pan and brown the bacon for 2-3 minutes. Transfer the bacon to a bowl.

Add the butter and the white of the leeks to the pan and cook over low heat for 10-15 minutes until the leeks are soft, stirring occasionally with a wooden spoon. Allow the leeks to cool.

Preheat the oven to 220°C.

Roll out the pastry to a thickness of about 4mm. Line the tin with the pastry and prick the pastry about 30 times with a fork.

Spread the cold leeks and bacon over the pastry.

In a bowl, whisk together the eggs, milk and cream. Season with salt and pepper, then carefully pour the mixture over the leeks.

Place in the hot oven and bake for about 40 minutes until the pastry is cooked. Serve hot.

If you enjoyed this Leek tart recipe (flamishe aux poireaux) then browse more Belgian recipes, pizza, pie and tart recipes, baking recipes and our most popular hainanese chicken rice recipe.

Belgian Restaurants

Displaying 2 of 2 Belgian Restaurants.

  Restaurant Book Online Suburb
1. La Boheme Restaurant & Cafe   Balmain
2. Bazaar Beer Cafe   Crows Nest

View all Belgian restaurants | Start a new search

Comments (11)

Previous Page 1 | 2 Next
29 Jul 2012 03:12 AEST
Simon
Malvern East
Be Careful
Good recipe, great for a simple dinner however be careful if you use a generic pastry make sure the bottom is cooked or blind bake the bottom at 180 for 10-15 min, then pour in your ingredients, eggs etc. Also try some fresh tarragon in the tart, yummo!
Agree(1 people agree)
Disagree(3 people disagree)
24 Jul 2012 08:43 AEST
Tony
Eastwood NSW
Fantastic
I love leaks and when I saw this on the Tour pre-race day show I asked my wife to make it. She said it's quite easy to make. We've had it two times already. It is every bit as good as Gabriel said it would be.
Agree(2 people agree)
Disagree(0 people disagree)
16 Jul 2012 02:34 AEST
Trevor
Carindale
Easy fantastic Leek tart
I can highly recommend this meal it is easy and fantastic. I even got to tell Gabriel himself at a book signing in Brisbane the other week.
Agree(2 people agree)
Disagree(0 people disagree)
15 Jul 2012 09:36 AEST
Elaine
Black Rock
Tasty
I used three eggs and it worked well. Will do again.
Agree(0 people agree)
Disagree(0 people disagree)
14 Jul 2012 06:34 AEST
Jill
Ivanhoe
Yummmm
Thanks for the tip about the eggs Leonie, I used three big eggs in the end and it was delicious! I'm trying it again tomorrow for Sunday lunch with friends.
Agree(0 people agree)
Disagree(0 people disagree)
12 Jul 2012 07:16 AEST
Laura
Kyneton
Very easy
Delicious and so easy to make. I replaced the cream with light ricotta and used 3 eggs (because that was all I had!).
Agree(1 people agree)
Disagree(0 people disagree)
08 Jul 2012 02:43 AEST
Andrea
Williamstown
Delicious!
This tart is a winner! Will be adding it to my regular recipes - easy and delicious! Note to SBS Management - please bring back Gabriel's gendarme brother Francois, we miss him!
Agree(0 people agree)
Disagree(0 people disagree)
07 Jul 2012 04:18 AEST
Dimi
Dandenong North
Delicious
I used 4 eggs, I reduced the heat to 200c ( as I have a fan forced oven)and the cooking time by 10 minutes and it was perfect. Enjoyed by all members of the family. Will make again.
Agree(3 people agree)
Disagree(0 people disagree)
   

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.

Glossary

More

Oyster Mushrooms

An ear-like grey or greyish-brown bracket fungus that grows in clumps or clusters. Oyster mushrooms have a subtle flavour and are often used in Oriental cookery.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT