Leek and Gorgonzola tart using a Cecotec
(5)
Preparation time
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Imagine a warm slice of Flamiche, the creamy, cheesy lovechild of France’s northern region, where leeks and gorgonzola tango together in a flaky, buttery crust. This dish hails from Picardy, where hearty fare is the norm, and its origins date back to the Middle Ages—talk about a recipe with history! If you ever wondered how to turn simple ingredients into a culinary masterpiece, look no further. With crispy bacon, sweet caramelized onions, and a touch of nutmeg, each bite is a delightful journey through flavors that are both rustic and refined. So, grab your apron and prepare to impress your guests with this delightful French classic that whispers secrets of the French countryside while dancing on your taste buds!
Ingredients
- 300 g Leek
- 30 g Butter
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 2 Eggs
- 100 g Whipping cream
- 150 g Gorgonzola
Steps
Leek Base
- Sliced, and add 300 g of leek in the food processor bowl.
- Add 30 g of butter in the food processor bowl.
- Mix manual: 7:00min / 120°C / Speed 1.
- Add 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Setaside the preparation content at a container.
Gorgonzola Cream
- Wash the food processor bowl.
- Add 2 eggs, 100 g of whipping cream in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Cut into small pieces, and add 150 g of gorgonzola in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
Final Preparation
- Preheat the oven at 180°C.
- Roll out the shortcrust pastry.
- Place it in a tart pan.
- Pour the content of the container.
- Pour the content of the food processor bowl over the preparation content.
- Cook in the oven at 180°C during 30min.
- Bake for 30-35 minutes, or until golden brown.
- Let it cool down before serving.
- Serve Warm.
