Trish Deseine

Tarte aux poireaux et reblochon

Baby leek and reblochon pie

Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
Nobody Does it Better

By Trish Deseine

Published 2007

  • About

A quick way of using those dinky mini vegetables invading UK supermarkets but which are still rare in France because the French don’t need gimmicks to eat their greens. This also works well with baby red onions or spring onions.

Ingredients

  • About 20 baby leeks
  • 4 squares of ready-rolled puff pastry, about 15 x 15 cm each
  • 1

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Blanch the leeks in boiling water for about 5 minutes. Drain and cool.

With the tip of a sharp knife, but without cutting through the pastry completely, score a square about 2 cm in from the edge of the pastry for each piece.