Leek, ginger and cheese tart
10
25
4 to 6
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- Butter or olive oil
- 5 ml (1 teaspoon) of sugar
- 45 ml (3 tablespoons) of dried grapes
- Salt and pepper
- 30 ml (2 tablespoons) of finely chopped ginger
- 1 egg
- 8 phyllo pastry sheets
- Cheese of your choice: goat cheese, cheddar, Oka, Cantonnier, Migneron
- Roasted pine nuts
Preparation
Side-by-side mode
- Preheat the oven to 350°F (180°C). In a large pan, cook the leeks in butter or oil with sugar, raisins, salt, pepper, and ginger. Let everything melt for about 3 minutes. Add the egg and mix it up. Set aside.
- Set 1 phyllo pastry sheet over an oiled plate and brush with melted butter. Continue to set up 6 other phyllo pastry sheets the same way.
- Spread the leek mixture over the crust. Bake in the center of the oven for about 15 minutes or until the crust browns. Three minutes before the end of the baking, spread the chosen cheese and pine nuts over. Continue cooking for 4 to 5 minutes to melt the cheese.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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