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Pate aux Poireaux (Leek Tart)

Pate aux Poireaux (Leek Tart)


  • 6 tb Butter
  • 4 Leeks; up to 5 -finely chopped
  • 1/2 c -Water
  • 2 tb Flour; all purpose
  • Salt & ground black pepper
  • 1 Egg
  • 2 tb Light cream
  • 1 c White cheddar cheese; mild -grated
  • Pastry for 9 inch tart shell


  1. Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook over low heat for 10 minutes.
  2. Add water, cover and simmer gently for 20 to 25 minutes or until tender.
  3. In another saucepan, melt the remaining two tablespoons butter, blend in flour and cook over medium heat until bubbling.
  4. Blend in leek mixture, bring to a boil and season with salt and pepper. Remove from heat.
  5. Beat egg and cream together, blend with leek mixture and pour into unbaked tart shell. Sprinkle top evenly with cheese.
  6. Bake in preheated 400F oven for 25 to 30 minutes or until cheese begins to brown.

This leek and cheese quiche from Ile D'Orleans is related to the Flamiche aux Poireuax, a savory leek tart made in northern France and Flanders. The same recipe can also be used to make small tarts.

Recipe serves 6

Recipe source: A Taste of Quebec by Julian Armstrong

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