Leeks

It's the first time we have grown leeks and it has been a success.

We have a lot of them. It's not a problem because I love them. I will slice the ones we have extra and freeze them to use later. 

 Growing up my mother would cook leeks often, in soups, simply boiled, in "pot au feu" or also in a "tarte" 

This week I will share with you a "tarte aux poireaux" ( leek pie )  

Recipe : Tarte aux poireaux ( leek pie )

For the dough ( pate brisee ) : 

- 2/3 of a cup butter ( room temperature )

- 2 1/2 cups  flour

- 1/2 teaspoon of salt

- 1/3 cup of water ( room temperature )

For the filling :

- a couple of leeks

- 3 medium potatoes

- 5 eggs

- 1 cup of milk

- salt and pepper ( other spices if you want  ) 

- 8 oz. sharp cheddar cheese

In a large bowl add the flour then the butter (cut in small pieces and at room temperature- soft). 

Add the salt and mix well until all the butter is mixed with the flour, it will be still pretty dry. This is when you add a little water ( slowly until you get the consistency you want ) and mix it until you can form a ball. 

Cover and let it sit at room temperature for 1/2 hour. 

Pre-heat your oven at 350 degrees.

Roll out the dough. Fit it into a standard pie pan and make holes in the dough with a fork.

Place the dough in the oven for 5 minutes.  

Peel and slice the potatoes then boil them for 10 min.

Sauté the leeks with olive oil.

In a bowl mix the eggs, add the milk salt, pepper ( other spices ) 

Add one layer of potatoes, one layer of leeks one layer of potatoes and one of leeks.

Add the egg and milk mixture.

Slice the cheese and add it on the top of the "tarte"

Cook the pie in the oven for about 40 minutes until the top is a little browned.

With the extra dough I had I made a little heart shape one...

Enjoy !