Recipe: Savory Leek Tart with Lorraine Fuseau

Name: Savory Leek Tart with Lorraine Fuseau
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Ingredients: For the shortcrust pastry:100 g (3.5 oz) of flour including 50 g (1.75 oz) of whole spelt flour; 1/2 walnut of butter; 1 tablespoon of olive oil; approximately 5 cl (1.7 fl oz) of lukewarm water; salt, pepper, oreganoFor the filling:300 g (10.5 oz) of leek cut finely; 1 or 2 red onions; 1 garlic clove; 50 g (1.75 oz) of Lorraine fuseau cut finely into strips; 50 g (1.75 oz) of Comté cut into small cubes; 1 tablespoon of olive oil; 20 g (0.7 oz) of butter; salt, pepper; 1 tablespoon of mustard.

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.1/5 (7 reviews) Other dishes

Prep 20 min

Cook 30 min

Total 50 min

Servings 3 serv.

A lovely leek tart with a nice Lorraine flavor.

Ingredients for 3 servings

For the shortcrust pastry:

100 g (3.5 oz) of flour including 50 g (1.75 oz) of whole spelt flour
1/2 walnut of butter
1 tablespoon of olive oil
approximately 5 cl (1.7 fl oz) of lukewarm water

salt, pepper, oreganoFor the filling:

300 g (10.5 oz) of leek cut finely
1 or 2 red onions
1 garlic clove
50 g (1.75 oz) of Lorraine fuseau cut finely into strips
50 g (1.75 oz) of Comté cut into small cubes
1 tablespoon of olive oil
20 g (0.7 oz) of butter
salt, pepper
1 tablespoon of mustard.

Step-by-step directions

Shortcrust pastry:
In a bowl, mix the flours and olive oil. Incorporate the butter by hand with a pinch of salt, pepper, and oregano, then pour in the lukewarm water several times to obtain a ball of dough that doesn't stick. Work it for a few minutes and wrap it. Let it rest for 30 minutes.
Filling preparation
Wash the leeks and red onions. Sauté the red onion in olive oil then add the finely cut leek and garlic cut in half. Let cook for 4 to 5 minutes over very low heat. Then add the butter, salt and pepper. "Dry" over medium heat for a few minutes. Add the Lorraine fuseau strips and mix everything together.
Filling preparation
Wash the leeks and red onions. Sauté the red onion in olive oil then add the finely cut leek and garlic cut in half. Let cook for 4 to 5 minutes over very low heat. Then add the butter, salt and pepper. "Dry" over medium heat for a few minutes. Add the Lorraine fuseau strips and mix everything together.
Cook for approximately 30 minutes at 180 degrees, I like the top to be crispy!