Ingredients for 4 to 6 servings
Preparation
Wash and thinly slice the white parts of the leeks. Blanch in salted boiling water for a few minutes, then drain well.
Sauté the leeks in butter for about 10 minutes until tender. Season with salt and pepper.
Preheat the oven to 200°C.
In a bowl, whisk the eggs with the fresh cream. Season to taste.
Stir the cooked leeks into the egg mixture.
Line a tart mold with the pastry and pour in the leek mixture.
Bake for 30 minutes until golden and set.
