If you want to jazz it up, you can add herbs or wild mushrooms or ribbons of Swiss chard. Tarte aux poireaux is just French for leek tart. They add a bright flavor to soups and stews. Ingredients butter 3-4 leeks, white and lightest green part only, thinly sliced 150g button mushrooms, sliced 2 teaspoons thyme leaves 1/2 cup (125g or 4oz).
You can use leeks in any dish in which you’d use an onion or shallot. Ingredient notes Leeks: Leeks are grown by having sand and dirt piled up around the base of the plant (the part under the dirt stays white). Please see the recipe card below for specific quantities. Split them lengthways and wash them carefully under cold, running water - they’re often gritty inside. Put the flour, salt, butter and lard in a food processor and process until the mixture resembles fine breadcrumbs. Recipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Use the white and pale green parts and save the dark green leaves for stock. Bake for 35-40 minutes (until set all over). Scatter with the Comté and pieces of the goat’s cheese. Rub butter into flour and add enough cold water to form a firm dough, rest for 30 minutes. Who doesn’t like leek and potato soup? When you’re buying leeks, choose straight, firm ones those with bulbous ends will probably be woody inside. Place the leek and onion over the base then pour over the egg and cream. This veggie tart is a treat served warm from the oven, softly set and oozing with richness.
Leeks are members of the onion family, chubby relatives of chives and scallions, with a mild, sweet flavor. Put the dough on a floured work surface and roll it out to a circle about 28cm in diameter. Transfer it to a bowl and add enough of the water to make a smooth but not sticky dough. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license.Adobe Stock / anna_shepulova A cousin to quiche, this classic leek tart recipe uses some of the best seasonal ingredients found in the Hudson Valley. Put the flour, salt, butter and lard in a food processor and process until the mixture resembles fine breadcrumbs. Add eggs and yolk, cream, creme fraiche, cheese, herbs, and salt to leeks, and stir to combine. Melt a knob of butter in a frying pan, then add 2 sliced leeks and cook over a medium heat until softened and golden. Should you have any questions regarding the collection of this information, please contact the Freedom of Information and Privacy Office, 100 Queens Quay East, 9th Floor, Toronto, Ontario M5E 0C7, Toronto, ON, Telephone 41, Fax 41, E-mail You may also visit the LCBO Privacy Policy for further details. Transfer leeks to a bowl, and let cool slightly.
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