\nA creamy and light delight for cheese lovers, the Leek and Camembert Tart offers a comforting blend of mild leek flavors with the bold taste of cheese. This dish is easy to prepare and strikes a perfect balance between the soft texture of the vegetables, the creaminess of the cheese, and the flaky pastry crust.<\/p>\n
\nEasy<\/p>\n
\nApproximately 200<\/p>\n
\n6 people<\/p>\n
\n15 minutes<\/p>\n
\n40 minutes<\/p>\n
\n55 minutes<\/p>\n
\nFor 6 servings:<\/p>\n
– 1 roll of puff pastry
\n– 3 leeks
\n– 1 whole Camembert cheese
\n– 3 eggs
\n– 40 cl of shelf-stable milk (like Gloria)
\n– Olive oil for frying
\n– Salt to taste
\n– Pepper to taste<\/p>\n
1. Begin by slicing the leeks into strips and thoroughly rinsing them under water. Saut\u00e9 the sliced leeks in a hot pan with some olive oil until they are tender.<\/p>\n
2. In a bowl, whisk together the eggs and milk. Season with salt and pepper to taste. Unroll the puff pastry and fit it into a tart mold. Prick the pastry with a fork to prevent it from puffing up too much during baking. Spread the saut\u00e9ed leeks evenly over the pastry, then pour the egg and milk mixture over them.<\/p>\n
Top the tart by slicing the Camembert cheese and arranging the slices across the surface. Bake in a preheated oven for 40 minutes, or until the pastry is golden and the cheese is bubbly and slightly browned. Enjoy this warm, savory tart as a delightful meal.<\/p>\n\n\n