Name: Tarte aux poireaux et reblochon (Baby leek and reblochon pie)
Yield: For 4
Cuisine: French
Ingredients: 4 squares of ready-rolled puff pastry, about 15 x 15 cm each; About 20 baby leeks; 1 ‘ripe’ reblochon cheese (or you could use camembert, or saint nectaire or anything creamy and pungent); 4 tablespoons crème fraîche; Salt and freshly ground black pepper

Preparation info

For
4

Difficulty
Easy

Appears in

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.