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French Leek Tart - Tarte aux Poireaux

French Leek Tart - Tarte aux Poireaux is a home-style recipe. Serves 6. La Pate Brisee - Pastry Shell: 1 egg 8 ounces flour -- (about 1 cup) 1 stick sweet butter -- or margarine 5 tablespoons ice water 1 pinch salt Filling: 2 pounds leeks 3 medium eggs -- lightly beaten 8 ounces cream cheese 1 cu...

Illustrative photo

Ingredients

• 1
• 8 oz
• 1 stick
• 5 tbsp
• 1 pinch

Method (preview)

1. 1

   La Pate Brisee - Pastry Shell

2. 2

   Prepare the white sauce.

3. 3

   Use both a fork and your hands in mixing until the dough comes together.

4. 4

   Do not overwork.

5. 5

   Form a ball with the dough and sprinkle with flour.

6. 6

   Let it rest in the refrigerator for 1 hour.

7. 7

   When the dough is ready to be worked, sprinkle sufficient flour over the table and gently roll the dough out, extending it in every direction.

8. 8

   Using butter, thoroughly grease a tart pan or 8 or 9-inch pie dish and carefully place the rolled dough into it.

9. 9

   The dough must be handled with the fingers at all times.

10. 10

    Trim the edges in a decorative manner, cover the pastry shell with aluminum foil, and place in the oven at 250F degrees for about 12 minutes.

11. 11

    Wash and trim the leaks. Slice them two inches long and boil them for about 25 minutes. Drain them thoroughly.

12. 12

    Beat the eggs in a bowl, add the white sauce, cream cheese, leeks, and salt and pepper, and blend everything together until it turns into a homogeneous mixture.

13. 13

    Pour this mixture into the precooked tart or pie shell, smoothing it with a fork.

14. 14

    Bake at 350F for about 30 minutes.

15. 15

    Serve it hot or cold depending on the season.

16. 16

    To serve cold, chill 1 hour or more.

17. 17

    Dissolve the corn starch into a half cup of milk.

18. 18

    Melt the butter in a medium-size stainless steel pan over medium-heat.

19. 19

    When the butter begins foaming, add the milk and corn starch and stir continuously. add the rest of the milk, salt, pepper, and nutmeg and continue stirring until the sauce comes to a boil.

20. 20

    Lower the heat and continue stirring until the sauce thickens.

21. 21

    The sauce is ready when it is smooth and thick.

22. 22

    S(Formatted by Chupa Babi): "Aug 2009"

23. 23

    Contributed to the FareShare Gazette by Chupa; 24 August 2009. www.fareshare.net