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
- Instructions
- Preheat the oven to 350°F.
- For the leeks, remove the roots end and dark green leaves. Wash them well. Drain them, dry them, and cut them into slices.
- In a pan with oil, sauté them over low heat until the leeks are tender, about ten minutes. Season with salt and pepper.
- Dice the fontina cheese.
- In a bowl, mix the eggs with the cream. Add the grated Parmesan cheese.
- 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.
- Proceed with the blind baking of pastry for about ten to fifteen minutes.
- Remove from the oven. Distribute the cheese on the bottom, then the stewed leeks, and finally the eggs mixture.
- 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.
