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Leek tart (Flamiche aux poireaux) – a delicious French dish of puff pastry and creamy leek filling!


500g of leeks
4 tbsp of flour
75g grated Gruyere cheese
200g of smoked bacon
25cl of milk
3 eggs


Step 1

Blanch the white part of the leeks.

Step 2

Fry the bacon and add the flour off the heat to form a homogeneous but thick mixture. Add the blanched leeks. Season to taste.

Step 3

Dilute with milk to obtain a thick béchamel sauce. Add the 3 egg yolks one at a time while stirring vigorously, then add grated Gruyere cheese.

Step 4

Beat the egg whites until stiff and gently fold them into the mixture.

Step 5

Pour the mixture onto the dough (choice of pie or puff pastry) and sprinkle with grated Gruyere cheese.

Step 6

Bake in a preheated oven at 180°C (thermostat 6) for about 30 minutes.


1 mixing bowl
1 frying pan
1 grater
1 whisk
1 oven
1 kitchen scale