Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
Easy
By Tony Bilson
Published 1994
This savoury custard tart from the cuisine of the Alsace-Lorraine region in France is famous the world over. It did not come into favour in Anglo-Saxon countries, strangely, until as late as 1949.
Wash and finely slice the leek. Melt the butter in a frying pan or skillet over a medium heat. Add the bacon and leek and soften in the butter without browning the leek. Grate the cheese. In a separate bowl, mix together the parsley, cheese, crème fraîche, eggs and seasonings.
Put the leek/bacon mixture over the bottom of the tart case and then pour the cheese mixture over, up to the li
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe