Thursday, 18 April 2013

Leek and Pont-l'Évêque tart...




Pont-l'Évêque is a soft cows' milk cheese being first made around the 12th Century, probably the oldest Normandy cheese still in production today, If you haven't tried it, it is something like a Brie or Camembert. It comes in three sizes which is quite practical.


Leeks from our garden...

                           
Pastry of your choice for the base. 
(Mine being 300g (1 1/2 cup) flour, 170g (3/4 cup) butter, egg yolk and ice water to bind)

For the filling :

2 leeks, trimmed of the dark green parts and washed thoroughly, finely chopped
120 ml (1/2 cup) cream
120 ml (1/2 cup)  milk
4 eggs
170 g  (6 oz) cheese (Pont - l'Évêque, or Camembert or Brie) you may want to add more cheese!

Roll out the pastry, trim and chill.  Bake the base blind (with pastry weights or dried beans on baking paper)  at 200°c / 400°f for 20 minutes;  remove the weights and return for another 5 minutes or until brown as this will not colour any more in the second part of the cooking as we are just setting the eggs.

Cook the chopped leeks for about 5 minutes in a little olive oil, just to soften them.

Mix the cream and milk with the eggs. You could use just cream or milk also if you have a bigger mold, then you can add more custard mixture  (1 egg to 60 ml / 1/4 cup of milk or cream).

Place the leeks into the eggs and cream, season well with salt and black pepper. Pour the mixture in your base and place the sliced cheese in at an angle. You can eat the rind but you may prefer to remove it.

Bake for a further 35/40 minutes until set at 140°c/ 285°f

Eat preferably warm if you like oozing warm cheese!!

You could add 'extras' to this, but I really like the simplicity of this tart without the addition of meat or herbs. If you can't get the cheeses above then a strong flavoured hard cheese (grated) would be a very good alternative.


32 comments:

  1. I wouldn't mind a slice of this right now for my lunch it looks and sounds very tasty.

    ReplyDelete
    Replies
    1. Glad you liked this Paula, it went a bit quick... being warm!
      Ivan

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  2. Couldn't be a more perfect spring dish! I love leeks, and I love cheese....together....pure heaven!

    ReplyDelete
    Replies
    1. Thanks, leeks are wonderful used like this, do you grow some? We are on the last few and it's our last crop after the spinach! We have been digging most of the weekend, getting ready to plant....
      Ivan

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  3. Ooooh I love that! AGA makes ours with goats' cheese but I think Pont l'Évêque would taste very nice!

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    Replies
    1. Hello Kirk,
      Happy you like this and goats cheese is great also, I think both being served 'just' warm is really delicious. Hope you had a good weekend.
      Ivan

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  4. Welcome back Ivan. Good to see you again.
    This sounds and looks delicious. I also like your pastry recipe. I will definitely use it next time for a fruit pie. I would have to double it of course.
    Have a wonderful spring day, monsieur.

    ReplyDelete
    Replies
    1. Hello Jim,
      So busy in the garden at the moment, I need longer weeks! The pastry is the one I use most, I am working on an olive oil pastry but still perfecting it! Hope you had a good weekend.
      Ivan

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  5. This looks divine, Ivan! Eggs, butter, cheese, cream, pastry! You are talking my comfort food language! Are you already getting leeks from your garden? Surely they must be held over from last fall (I'm thinking onions here!)? We're covered by a new blanket of snow ~ maybe three or four inches. Aurora dodged the worst of the accumulation in yesterday's latest go round with snow. I hope you are enjoying a glorious spring day! :)

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    Replies
    1. Hi Louise,
      Thank you, it's a good combo! The leeks are just finishing - June planting for the winter. It's been a bright weekend, not hot but perfect working weather! Hope you had a good weekend also!
      Ivan

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  6. Ivan, This is the sexiest tart I've ever seen. And no doubt the most scrumptious tart we'd taste! xoLinda

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    Replies
    1. Hello Linda,
      Thank you! Pleased you like it, it does get eaten a bit too quickly!!
      Hope you are doing well and ready for your special day tomorrow!
      Ivan x

      Delete
  7. Your tart looks really tasty! You obviously have a passion for food and cooking!

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    Replies
    1. Hi Paul,
      Thanks, and yes, passion or even obsession I think - been like it since I was born!! Hope your weekend was enjoyable.
      Ivan

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  8. Yummy! I love cheese, I love tarts! Looks delicious!Happy weekend!

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    Replies
    1. Hello,
      Thank you, I am also a cheese fan! Pleased you like this. Hope you had a great weekend with your friends.
      Ivan

      Delete
  9. Oh that sounds like my kind of tart.

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    Replies
    1. Thanks Jill, it's good cold but wonderful warm!! Have a good holiday this week!
      Ivan

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  10. C'est une quiche lorraine Ivan? J'en adore le préparer. Good weekend :D

    ReplyDelete
    Replies
    1. Salaut,
      Oui, mais c'est plutot sa cousine!! J'ai mis beaucoup plus de poireaux que pour une quiche!
      Ivan
      ;-D

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  11. Replies
    1. Hello,
      So happy you liked this recipe!
      Ivan

      Delete
  12. Mmmmm.....that looks delicious.
    I could just manage a slice right now.....!!

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    Replies
    1. Hello Jean,
      Thanks, it tastes even better when you make it in France!! Are you still in France?
      Hope you had a good weekend!
      Ivan

      Delete
  13. It looks wonderful. The combination of leeks (or onions) with cheese is always good. I love the idea of eating it warm with the melting cheese, yum! x

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    Replies
    1. Hello Gillian,
      Thank you, the 'just' warm bit is the key for this one for me! I had to make your 'salade Nicoise' after seeing it on your blog!! Hope you had a good weekend.
      Ivan x

      Delete
  14. Following your blog is going to be the death of me! Everything looks so delicious; so buttery, so creamy and cheesy! I WANT TO EAT IT ALL!!!

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    Replies
    1. Hello Sara Louise,
      Thank you for following me on twitter, I hope not the death of you but more towards a long and happy marriage with Mr.G who loves you to cook!! Hope the Rosé was chilled comme il faut!
      Ivan

      Delete
  15. Now this sounds so delightful ~~~ love leeks and brie so would definitely enjoy this!!!

    Hope you are having a great w/e!

    Ron

    PS Sophie says HI to Aston!

    ReplyDelete
    Replies
    1. Hi Ron and Sophie,
      Thanks, it went a bit too quickly but we haven't stopped working!! Aston thanks Sophie and want to tell her about the big bone he has been chewing all afternoon today (hard work, he needed Sophie to help!). Hope you all had a great weekend!
      All the best,
      Ivan

      Delete
  16. hello ivan, i was watching "Heston's mission impossible" where he
    worked for british airway, airline food. nmmm, i watched his show as if
    i were in his shoes. i still dream of ...becoming a chef...
    have you seen it?

    seems like you've been enjoying cooking.

    ReplyDelete
  17. i like your optimism in your life.
    take your time and enjoy relaxing time, ivan.
    (i was going to leave this message on your recent post but
    could not find comment).
    happy weekend.

    ReplyDelete

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