When one of us is away for dinner, ’cause on a business trip or going out with the guys/gals we indulge ourselves in these cherished gourmandises that the other half just won’t give into…. For my dutchie, his lonely orgies range from KFC (one of my worst food nightmares) to more chicken wings, pork chops and other preferably over-sized meat cuts with minimum-sized veggie portions. I give into cheese (his worst food nightmare), veggies, more cheese and veggies, salads, soups, risottos, a good plate of pasta alla carbonara, or a homemade quiche with plenty of veggies and cheese just like this one…
What about you… What are your secret and cherished gourmandises that you keep for the days when the cat’s away?
Savoury tart with leeks and mature French mountain cheese*
Quiche aux poireaux et a la tome de Savoie
serves 6 pers.
prep: 15 min. cook: 10min + 30 min
Oven temp: 180 deg C/350 deg F
3 medium leeks (~700g), thoroughly washed, chopped in half-rings;
350g puff pastry;
120g of mature mountain cheese (ideally Tome de Savoie, but Comte, Gruyere or your favorite local mature cheese will do and bring its own little twist);
3 large eggs;
15 cl milk;
15 cl whipping cream;
1 pinch of grated nutmeg;
sea salt and freshly ground pepper to taste;
Melt the butter on a medium heat in a pan large enough to contain the leeks. Add the leeks not completely drained (or add a couple Tsp water). Season to taste with salt and pepper. Leave to cook for 5 to 10 minutes tossing from time to time, until the leeks have sweat their juices but are not colored. Set aside to cool.
In the mean time, preheat the oven at 180 deg C. Reserve about 6 thin slices of the cheese and dice the rest in tiny cubes. In a bowl, whip the eggs until fluffy. Incorporate the milk and whipping cream, whipping the mixture slowly. Season to taste with the grated nutmeg, sea salt and pepper.
Line the dough in a greased 5 cm deep/28 cm circular tart shell (or a rectangular oven dish ~30cmx20cm). If unlike me you have time on your hands you can ‘blind bake’ the dough first for 10 min… But really, if your leeks are at room temperature and you put the tart in the oven straight away… you can skip the blind baking! (at least I do )
Distribute the leeks and diced cheese evenly over the dough, pour the egg mixture and top with the remaining cheese slices. Delicately put in the oven and bake for 30 minutes or until nicely golden. Leave to cool at least 15 minutes before serving.
Bienvenue & Bon appetit in my kitchen!
Myriam, la gourmande.
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