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Sauteed Leeks Tartlets https://www.metro.ca/userfiles/image/recipes/tartelette-a-la-tombee-de-poireaux-10034.jpg PT15M PT30M PT45M
Preheat the oven at 425°F (210°C).In a skillet over low heat, melt the butter.Add the leeks and sauté for a few minutes.Add the wine, the thyme and let reduce slightly.When the leeks are soft, remove the skillet from the heat and reserve.Cut the puff pastry in 4 equal squares.Make a small incision all around the edges of the pastry in the same way that you would be making a gutter (make sure not to pierce all the way through the dough).Place the 4 of dough on a cookie sheet and spread some crème fraîche on top, making sure to go between the gutters.Add the leeks and top with the grated cheese.Season to taste.Cook the tartlets in the oven from 25 to 30 minutes or until the leeks are golden and the dough cooked through.Remove from the oven and serve immediately.
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2 Tbsp. (30 mL) butter 3 cups (750 mL) leeks, washed and sliced thinly 1/4 cup (65 ml) white wine 2 sprigs of fresh thyme, leaves only salt and pepper to taste 1 packet of store bought puff pastry commercial, , thawed and rolled to about 1/4 inch (1 cm) thick 1 cup (250 mL) crème fraîche 1/2 cup (125 ml) Grana Padano cheese, grated
Sauteed Leeks Tartlets

Sauteed Leeks Tartlets

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 2 Tbsp.
    (30 mL)
    butter
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  • 3 cups
    (750 mL)
    leeks, washed and sliced thinly
  • 1/4 cup
    (65 ml)
    white wine
  • 2
    sprigs of fresh thyme, leaves only

  • salt and pepper to taste
  • 1
    packet of store bought puff pastry commercial, , thawed and rolled to about 1/4 inch (1 cm) thick
  • 1 cup
    (250 mL)
    crème fraîche
  • 1/2 cup
    (125 ml)
    Grana Padano cheese, grated
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    BALDERSON CHEDDAR CHEESE

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Imprimer ma sélection

Preparation

Preheat the oven at 425°F (210°C).

In a skillet over low heat, melt the butter.

Add the leeks and sauté for a few minutes.

Add the wine, the thyme and let reduce slightly.

When the leeks are soft, remove the skillet from the heat and reserve.

Cut the puff pastry in 4 equal squares.

Make a small incision all around the edges of the pastry in the same way that you would be making a gutter (make sure not to pierce all the way through the dough).

Place the 4 of dough on a cookie sheet and spread some crème fraîche on top, making sure to go between the gutters.

Add the leeks and top with the grated cheese.

Season to taste.

Cook the tartlets in the oven from 25 to 30 minutes or until the leeks are golden and the dough cooked through.

Remove from the oven and serve immediately.

Source : Zeste

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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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