Try this delicious and easy recipe this Spring! The washed rind adds a beautiful complexity to the tart. A great vegetarian option!
Preparation:
20g Butter
3 Leeks
Shortcrust Pastry
200g Soumaintrain
2 Eggs
20cl Crème Fraiche
Salt, Pepper
Grated Nutmeg
Method:
Wash and slice the leek whites.
Sweat for 10 minutes in the 20g butter in a sauté pan.
Roll out the pastry and baking sheet in a mould and prick the bottom with a fork. Shred the cheese rind and cut into strips. Place two-thirds of the cheese on the pastry base.
In a small bowl, combine eggs, crème fraîche, salt, pepper and ground nutmeg. Spread the steamed leeks in the mould and pour the mixture over them. Place the tart in the preheated oven at 210°C for 25 min.
10 min before the end of baking time, add the remaining third of Soumaintrain to the top.
Serve warm or cold with a green salad.
Tip: You can use any type of washed rind, or leftover cheese!
