*FREE RECIPE CARD* A leek tart – tarte aux poireaux is a hearty, traditional French Country Dish that will keep you warm and sustain you during the winter. Cook along with me and enjoy a chat in my French Country Kitchen as I show you how to cook a ‘traditional’ Leek Tart, a delicious and traditional French Dish.
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If you enjoyed this you will love this:
How to cook a traditional French Vegetable soup https://youtu.be/hbIKjyFo-uQ
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22 Comments
FREE Recipe Card for the Traditional French Leek Tart here https://courses.marieannelecoeur.com/checkout/DigitalDownload/1561
If you enjoyed this you will love this: How to cook a traditional French Vegetable soup https://youtu.be/hbIKjyFo-uQ please like, share and comment
Délicieuse! When I cook with leeks, I save the top, dark green parts in a bag in the freezer, along with scraps of carrots, celery, and so on. When I have enough, I make a beautiful vegetable broth. Healthy, flavourful, and minimal waste from the vegetables, and that goes into the compost.
I feel like I am in the kitchen with you! I can smell the tart! Lol thank you!
Estupendo. Ce Bon! Loved your video. You have the exact voice of a dear French friend of MANY years in Buenos Aires. Cheers from Barcelona.
Looks delicious – hope to try this soon. Thank you!
Every time we go to France we buy huge bags of the grey sea-salt and bring it home in the boot—along with wine of course….
Looks delicious and simple to do. Would you serve it with a salad or how long would it keep in the fridge?
Thank you so much MarieAnne. It looks so easy to follow. I can’t wait to try it.
My dear Marie-Anne, this seems my other choice to my leeks and potato soup for weekdays supper.
Thanks for inspiring us not only in our closet but in our kitchen!
Just made it and it turned out superb! Thank you so much!
Bonjour Marie-Anne! Merci beaucoup pour la recette!
❤
Looks good.👍😋 I'd add a pinch of nutmeg to the leaks.
Can't wait to try this recipe. And I love your French Country kitchen.
I love watching you cook. Your recipe choices interest me because they are unlike anything I would normally think of. The way you teach makes it very easy to follow and understand each step…I look forward to your videos…
Id use a sweet potato with chilli flakes and one egg instead of pastry. With the leeks I'd use milk cream and eggs rather than flour. So no flour at all. It is divine!!!
Lots of shredder cheddar too
It looks wonderful. I will make it soon. Thanks.
Merci, from a big leek advocate, no soup without them (here in abudance, once the poor man's vegetable, now they are raising the prices after any sign of popularity). I'll try your all in 1 way, the less utensils used the better – I usually make the bechamel separately, mix in a yolk, cheese, some heavy sweet cream, more cheese on top when assembled – and in the leeks bits of ham. But that probably has another name, although in cooking nothing should be sacrilège. For younger/beginner kitchen explorers, good advice for leek washing (there are some problematic ones on the tube, among the ubiquitous spoon licking and dipping again etc.).
Im going to make this once ive bought some leeks, thank you. 😊
What temperature was the oven please?
The first time I make a recipe, I follow the directions exactly. After that, I make my own changes and substitutions.