Thin Leek and Abondance Cheese Tart

Ingredients

• 3 leeks (Quartered lengthwise, thoroughly washed, most of the green removed, then finely sliced)
• 1 onion (Finely sliced)
• 1 tsp mustard (A generous teaspoon, for the leek fondue)
• 2 tbsp heavy cream
• salt (To taste)
• pepper (To taste)
• butter (A little, for sautéing the leeks and onion)
• 1 puff pastry (The recipe does not specify the size or weight)
• 1 tbsp mustard (For spreading over the pastry)
• Parmesan (Grated; quantity not specified)
• Abondance, Comté or Saint-Nectaire (Sliced; choose one of the cheeses, quantity not specified)

Steps

1. 1

   Quarter the leeks lengthwise and wash them thoroughly. Remove most of the green part, then finely slice the leeks. Finely slice the onion.

2. 2

   Melt a little butter in a frying pan, then sauté the leeks and onion in it.

3. 3

   Add the teaspoon of mustard, heavy cream, salt and pepper. Mix well.

4. 4

   Cover and cook over low heat for 20 minutes, until you have a leek fondue.

5. 5

   Preheat the oven to 180 °C. Spread the tablespoon of mustard over the puff pastry.

6. 6

   Grate Parmesan over the mustard-coated pastry.

7. 7

   Spread the leek fondue over the pastry, then arrange the cheese slices on top.

8. 8

   Bake at 180 °C for 25 minutes. Check from 20 minutes onward; the tart should be cooked and the cheese nicely browned, golden and melted.

Notes

The butter, Parmesan and cheese quantities are not specified in the source. The puff pastry is not described in further detail. Choose Abondance, Comté or Saint-Nectaire.

Nutrition per serving

• savory tart
• main course
• vegetarian
• oven-baked
• comforting
• French cuisine