🧀 The Rebloquante: Leek Tart with Reblochon and Crème Fraîche

Name: The Rebloquante: Leek Tart with Reblochon and Crème Fraîche
Total time: 50 min
Yield: 4 servings
Ingredients: 1 Rolle Puff pastry (refrigerated); 300 g Leek (white part); 30 g Butter; 150 g Reblochon (or fresh goat cheese); 200 ml Crème Fraîche; 2 Eggs (Large); 1 Prise Nutmeg; 1 Prise Salt; 1 Prise Pepper

485 kcal · 50 min · 4 servings

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Ingredients

1 Rolle Puff pastry (refrigerated)
300 g Leek (white part)
30 g Butter
150 g Reblochon (or fresh goat cheese)
200 ml Crème Fraîche
2 Eggs (Large)
1 Prise Nutmeg
1 Prise Salt
1 Prise Pepper

Instructions

1. Preheat the oven to 200 °C (conventional heat).
2. Wash the leek thoroughly, slice into fine rings, and soften in butter for 5 minutes.
3. Whisk the crème fraîche with eggs, nutmeg, salt, and pepper in a bowl.
4. Place puff pastry into a greased springform pan (26 cm) and prick the bottom with a fork.
5. Spread the cooled leeks evenly over the pastry.
6. Crumble the Reblochon over the leeks.
7. Carefully pour the egg mixture over everything.
8. Bake the tart for 30 minutes until golden brown and puffed.
9. Let the tart cool for 10 minutes before serving.

Nutrition per serving

kcal: 485
Protein: 22 g · Fett/Fat: 32 g · Carbs: 30 g