I must have been an ant in a past life. Or maybe I’ve known war and famine. In short, if I don’t have my cupboards full, I get anxious. And since I have a blog, it’s worse. #VisMaVie.
Are you like that too?
I always have to have a kilo of sugar in advance, a liter of oil in advance and so forth. Besides, it’s not like I live in the heart of Larzac, I must have at least 4 or 5 supermarkets within a radius of 2 km. I must be able to find just about everything from a packet of butter to a packet of coffee every day, almost 24 hours a day. But nothing to do, I have to have my cupboards full anyway.
What hasgot to do with
the leek tart
, you ask?
None, friends of the internet, I wanted to tell you my life this morning 🙂
For 1
tart
Wash the leeks. Slice them into strips.
Slice the leeks.
Peel the shallots and chop them.
Melt 15 g of butter in a frying pan. When it is melted, add the chopped shallots and cook for 2 to 3 minutes. Mix and then add the leek strips.
Put the dough in a baking pan. Prick the bottom with a fork. Pour the leek mixture over the dough and cover with the second half of the grated cheese.
Bake for 30 minutes.
To be eaten warm or hot, with a small green salad.
