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Leek and apple tart https://www.metro.ca/userfiles/image/recipes/Tarte-poireaux-pommes4776.jpg PT20M PT25M PT45M
Preheat the oven to 350°F (180°C), roll out the short crust pastry on a floured surface.Line a tart pan with the pastry dough, prick the dough with a fork and cook in the oven for 12 to 15 minutes.In a frying pan over medium heat, cook the pancetta on both sides. Discard the excess fat and cook the leeks over low heat, covered, for 4 to 6 minutes.Add the grated zucchini, season, and cook covered for another 5 to 8 minutes. Allow the leek mixture to cool before adding to the cooked tart shell.Peel, core and cut the apple into quarters.In a frying pan over medium heat, heat the butter, sauté the apple quarters and add in the maple syrup after 2 minutes of cooking.Let cool and add to the tart together with the chopped pancetta.Mix the cream, eggs and seasonings. Pour into the tart and cook in the oven at 375°F (190°C) for 20 to 25 minutes.
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suff.quantity commercial short crust pastry (for pies) 2 oz (60 g) chopped pancetta suff.quantity vegetable oil 2 leeks, white part only, chopped 0.500 zucchini, grated 1 apple 2 tsp. (10 mL) butter 2 tsp. (10 mL) Maple syrup 1/2 cup (125 mL) 35% cream (whipping cream) 2 egg To taste Salt and pepper To taste nutmeg
Leek and apple tart

Leek and apple tart

Rate this recipe
2 Votes
4
portions
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • suff.quantity commercial short crust pastry (for pies)
  • 2 oz
    (60 g)
    chopped pancetta
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  • suff.quantity vegetable oil
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    3 L SELECTED VARIETIES


  • 2
    leeks, white part only, chopped
  • 0.500
    zucchini, grated
  • 1
    apple
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  • 2 tsp.
    (10 mL)
    butter
  • 2 tsp.
    (10 mL)
    Maple syrup
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  • 1/2 cup
    (125 mL)
    35% cream (whipping cream)
  • 2
    egg

  • To taste Salt and pepper

  • To taste nutmeg
Imprimer ma sélection

Preparation

Preheat the oven to 350°F (180°C), roll out the short crust pastry on a floured surface.

Line a tart pan with the pastry dough, prick the dough with a fork and cook in the oven for 12 to 15 minutes.

In a frying pan over medium heat, cook the pancetta on both sides. Discard the excess fat and cook the leeks over low heat, covered, for 4 to 6 minutes.

Add the grated zucchini, season, and cook covered for another 5 to 8 minutes. Allow the leek mixture to cool before adding to the cooked tart shell.

Peel, core and cut the apple into quarters.

In a frying pan over medium heat, heat the butter, sauté the apple quarters and add in the maple syrup after 2 minutes of cooking.

Let cool and add to the tart together with the chopped pancetta.

Mix the cream, eggs and seasonings. Pour into the tart and cook in the oven at 375°F (190°C) for 20 to 25 minutes.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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