Home	Events	Producers	Community	Contact Us
Our Convivium	Friendly Organizations	Where to Dine, Shop, Stay	Join Slow	Support Our Work

August 2008

 

Tourte aux poireaux, à la crème et à la fourme d’Ambert - Contributed by Frank Frost

 

One package pâte feuilletée

6 leeks (I used 5 medium leeks, using part of the light green) sliced finely. (about 2+ cups raw)

200 g. fourme d’Ambert (in supermarket cheese section)

33 cl crême fraîche

2 eggs

2 points (of knife) of nutmeg

1 point quatre épices (or Chinese 5 spice mixture)

salt and white pepper

1 egg yolk, stirred with a little water

 

preheat oven to 210°C (410°F

cook the leeks in a little olive oil, lightly salted, until tender and reduced in volume by a half.
Cook very gently to prevent any browning. About 1/2 hour.

Crumble the cheese finely and mix with the crême fraîche. Add pepper, nutmeg and q.e.
Add the two beaten eggs and stir well, then add the cooked leeks.

I used a 10" tart pan with nonstick removable bottom. Drape the pastry over the pan and fit it to the interior.
Cut off the overhanging pastry and save it to make latticework strips. Poke the bottom all over with a fork.
Pour in the leek/cheese mixture, then make a lattice with the reserved strips
(use pinking sheers, rippled rolling cutter, or tines of fork for pretty edge). Paint them with the watery yolk.

 

Bake 40 minutes.

 

 

Return to Main Recipes List