Tarte Aux Poireaux - How To Cook A Traditional French Leek Tart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyère cheese

🥗Healthier: emmental cheese

💰Cheaper: cheddar cheese

Emmental provides a similar flavor profile at a lower cost.

Wash the leeks thoroughly, cutting off the root and slicing them in half to rinse under water.

Cut the leeks into about 1-inch thick pieces, removing any tough or dark parts and keeping the best parts.

In a pan, add a good amount of butter and a little olive oil to prevent burning the butter.

Add the leeks to the pan and cook until they become transparent, stirring occasionally.

If the leeks start to dry out, add more butter as needed to keep them moist.

Prepare a white sauce (béchamel) using the plain flour and milk, mixing until smooth.

Season the leeks with salt and black pepper to taste, and mix in some mustard for flavor.

Combine the leeks with the white sauce, ensuring everything is well mixed before proceeding.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens