QUICK LEEK TARTE RECIPE
A tarte in this case is not a quiche.
It was a Sunday in France, and we opted to skip the traditional French Sunday lunch, which can be a lot of work and time-involvement.
This is good hot, warm or cold. It keeps for a day or two and wrapped in sulphurized ("parchment") paper or waxed paper, it can be good for a lunchbox or picnic/travel meal.
The slower, fussier methods, as well as a homemade "flat" crust are much better, but this is a cheater's method which still comes out well.
1 non-puff pastry crust
1/2 cup diced streaky bacon ("lardons"), plain or smoked
1 cup thinly sliced, well-washed fresh leek, mostly white, a little green part
3 organic eggs
pinch of nutmeg or "quatre épices"
1/2 cup grated Swiss, Ementhal or Gruyère cheese
optional: 1 tablespoon flour
optional: 1 teaspoon tarragon, dried or fresh
Pepper to taste.
Line a tarte pan with sulphurized paper, cut to size. Put the "flat" crust on, crimp it to the sides, and pierce the bottom about a dozen times with the tines of a fork.
Heat the oven to about 325° F, or about 200° C, moderate-high.
Put the lardons around on the crust, then the sliced leaks. Beat the eggs with a bit of nutmeg or quatre épices, and pepper and tarragon if you like. Add the flour if you like. Pour this mixture over the leek layer.
Top with the grated cheese. This could take nearly an hour to cook -- check it periodically. Allow it to sit for ten minutes before slicing and serving, or allow it to cool more for cold storage for later meals. This is just as good at room temperature or cold as it is hot -- depends on your tastes and your meal requirements.
"Tarte Aux Poireux" is considered an easy meal option in France. I served this with a roquette (rocket) salad with a slightly sweet vinaigrette dressing, bread, a selection of cheeses, fresh fuits and a simple pudding. This serves four to eight adults, depending on desired portion sizes.
Oh, we also had plates of canned, artisanal shellfish soup from Brittany with this. If you know you like a quiche/salad/soup meal, you will probably like this leek tarte.
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copyright 2014 Lisa B. Falour, B.S., M.B.A.