Leek and Brioche Tart

Tarte aux Poireaux, Pain Brioché


Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Leeks, like so many things, are magnificent with cream. The mixture for this tart—actually more a spread than a filling—includes a little prosciutto and is spooned over a round of brioche as it’s baking. The liquid gets absorbed by the brioche, making it moist and creamy, while the leeks and prosciutto form a delicate topping. Bacon or pancetta can be used in place of the prosciutto.