Morbier and leek tart
A melting tart where the Morbier pairs with the sweetness of leeks.
Ingredients
- 200 g Morbier See the product
- 2 large leeks
- 20 cl crème fraîche
- 3 eggs
- 1 roll of shortcrust pastry
- 1 knob of butter, salt and pepper
Method
- Preheat the oven to 180°C.
- Peel, wash and slice the leeks, then fry them in a pan with a knob of butter.
- Remove the rind from the Morbier and cut it into thin slices.
- Line a tin with the shortcrust pastry and lay half of the Morbier on top.
- In a bowl, mix the eggs, cream, cooked leeks, the rest of the Morbier in pieces, salt and pepper.
- Pour the mixture over the pastry, spread the rest of the Morbier and bake for about 30 minutes.
Tip
Serve the tart warm, with a green salad.
What to drink with it?
A Jura white wine (Côtes-du-Jura), or a well-dressed green salad.
