Savory pies are my thing. I have loved them since my first stay in France, and I make them very often.
This recipe is a quick appetizer to serve to vegetarian friends, for Christmas Eve dinner, or as a main course with a little salad at an outdoor spring brunch.

Savory pie of leeks and fontina cheese

  • Preparation time: 60 minutes
  • For a 28cm pan
  • Difficulty: Easy recipe

  • Ingredients
  • 9 oz (250 grams) of puff pastry
  • For the stuffing:
  • 2 leeks
  • 7 oz (200 grams) of fontina cheese
  • 4 tablespoons of Parmesan
  • 1 cup (250 ml) of cream
  • 3 eggs
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  1. Instructions
  2. Preheat the oven to 350°F.
  3. For the leeks, remove the roots end and dark green leaves. Wash them well. Drain them, dry them, and cut them into slices.
  4. In a pan with oil, sauté them over low heat until the leeks are tender, about ten minutes. Season with salt and pepper.
  5. Dice the fontina cheese.
  6. In a bowl, mix the eggs with the cream. Add the grated Parmesan cheese.
  7. Take the puff pastry and roll it out with a rolling pin to a thickness of 3mm. Lay the crust in a tart pan. Let the crust fall into place, gently moving it into the edges without stretching the dough. Prick the bottom with the prongs of a fork.
  8. Proceed with the blind baking of pastry for about ten to fifteen minutes.
  9. Remove from the oven. Distribute the cheese on the bottom, then the stewed leeks, and finally the eggs mixture.
  10. Bake in the oven for another thirty to thirty-five minutes.

Tips to ensure the success of the dish:

  • The leek must never darken too much, otherwise it becomes bitter and indigestible.
  • The blind baking should be done with a sheet of parchment paper and a weight (created with ceramic balls or dried beans) placed on top to ensure it does not swell.
  • I love this short cake. If you prefer to make it tall, like a quiche, then you will need to use a 22cm mold, roll out the dough to 4 mm, and follow the same procedure, increasing the baking time.
  • Cooking times depend on the type of oven.