Recipe - Pate Aux Poireaux (Leek Tart)

6 tablespoon Butter
1 Egg
4 Leeks; up to 5
2 tablespoon Light cream; finely chopped
One half cup Water
2 tablespoon Flour; all purpose
Pastry for 9 inch tart shell
Salt & ground black pepper

Pate aux Poireaux This leek and cheese quiche from Ile d'Orleans is related
to the Flamiche aux poireuax, a savory leek tart made in northern Franch
and Flanders. The same recipe can also be used to make small tarts.

Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook
over low heat for 10 minutes. Add water, cover and simmer gently for 20 to
25 minutes or until tender. In another saucepan, melt the remaining two
tablespoons butter, blend in flour and cook over medium heat until
bubbling. Blend in leek mixture, bring to a boil and season with salt and
pepper. Remove from heat. Beat egg and cream together, blend with leek
mixture and pour into unbaked tart shell. Sprinkle top evenly with cheese.
Bake in preheated 400F oven for 25 to 30 minutes or until cheese begins to
brown. SERVES: 6

SOURCE: _A Taste of Quebec_ by Julian Armstrong

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Sep
20, 1998, converted by MM_Buster v2.0l.