Leek, mustard and Ricotta pie

Tarte aux poireaux moutarde ricotta

Tarte aux poireaux moutarde ricotta

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 has

got 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

Tranchez les poireaux

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.

Leave a Reply

Your email address will not be published. Required fields are marked *