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For tonight’s Dinner: How ’bout a LEEK TART?


breaking eggs

breaking eggs

lovely creamy custard poured into the cooked leeks and bacon

lovely creamy custard poured into the cooked leeks and bacon

Emmenthal Cheese (swiss cheese) poured on top - or you can put it in the custard

Emmenthal Cheese (swiss cheese) poured on top – or you can put it in the custard

My beautiful Leek Tart

My beautiful Leek Tart

Dinner is served!!

Dinner is served!!

This is really really good.   It’s not the EASIEST, well, no, that’s not right – It IS easy, just takes a bit of time to do the crust by hand because I don’t have my food processor with me.  If I had the food processor, that flour and butter and ice water would spit out a crust in like 3 seconds.  I had to use the ‘ole fork and knife method since, that is all I had. That being said, It made a very good crust.

Here’s how it goes – you will not regret making this !!!

Creamy Leek Tart with Emmenthal Cheese

For Tart:

1 1/4 cups all purpose flour

1/8 teaspoon salt

4 oz  (1/2 stick) butter

3 Tablespoons  ice cold water or ice cold vodka

(vodka makes crust flaky) –     as you can see I had no rolling pin, but those liter water bottles work great!

makeshift rolling pin

makeshift rolling pin

Use a tart pan if at all possible.  Otherwise, you can use a shallow pie pan.

For filling:

1 tlb goose fat (or Olive Oil)

6 ounces slab bacon rind removed

Green part from 2 1/2 pound leeks, some white

is fine, but is more pungent then the green part.  I mixed mine.

Clean and dice the leeks

sea salt  – ground pepper

5-6 large eggs

2/3 cup whole milk and 1/3 crème fraîche  (if no crème fraîche   where you live, use sour cream)

or 1 cup crème fraîche (which is what I use, makes it very creamy, but solid.

Line tart pan with pastry, chill for 30 minutes

Melt fat with bacon in large skillet  (I use lardons here because they’re plentiful )

cook until bacon is golden but not crisp

add leeks, stir so they are coated with fat and cook, covered until tender – 15” stirring occasionally so it doesn’t stick to bottom of pan.  Season with sea salt and pepper.  Remove from heat.

In medium bowl whisk together eggs well, then whisk in milk and cream or just crème fraîche.  Season with salt and pepper.    Add Emmenthal grated cheese (3/4 cup) or swiss grated cheese.  Stir well.  Sorry about no exact measurement on Salt and pepper.  We use less salt than most, and pepper – well, we like pepper.

Arrange cooked leeks and bacon evenly over pastry. Pour custard mixture over it.  Place the tart on baking sheet and bake in bottom third of oven until top is golden and puffed and custard is cooked through – 25-35 minutes – 400 degrees.

Remove from oven.   Serve immediately  with green salad.

Bon Appetit!

Marti in Cassis

Anyone for an easy CHEESE SOUFFLÉ ?





Cheese Zucchini Soufflé with Jalapeno Peppers


I have never made a soufflé before, until today.   I went out for the fresh cheese, zucchini, jalapeño pepper and eggs this afternoon.   This is done in 2 stages, with time to clean the house, take a nap, read your latest book, etc.  It’s very easy to make and I recommend you give it a go.     I found a cheese and veggie recipe at ALL RECIPES but changed it to fit our likes and what we could actually use as substitutes, because some things don’t exist.   It’s fun to change recipes and think out of the box (literally).


Recipe ingredients


3 – 4 cups of zucchini shredded or grated

(I had to use my muscle, as the Cuisinart is back in St Louis.  But that’s okay, my arms are flabby and needed the exercise.  Whew!)


Salt – (one recipe said 1 1/4 teas) but that sounded like a lot, so I reduced it to about a teaspoon – we don’t use a lot of salt

Pepper – 1/8, but I use more


Butter – 1 Tablespoon – should be very soft


4 eggs


fresh garlic minced – (used half a huge clove )


Jalapeno pepper  ( approximately 1 Tablespoon)


1 Cup of shredded Emmental Cheese – they use a lot of this cheese here in France

One recipe called for Monterey Jack, but Emmental worked just fine


1/4 cup all-purpose biscuit baking mix (non-existent here in France)  so I used a boxed Crepe mixture, which had similar ingredients.   I thought the crêpe mixture might not make it rise like it should and I couldn’t find baking powder, so actually, I was worried for nothing. It was fine.



Stage 1:   Toss the shredded zucchini with the salt and place into a colander set in the sink.  Allow it to drain for 1 hour – then squeeze the liquid out of the zucchini.


Stage 2:  Preheat oven to 350 degrees F (175 degrees C).  Prepare a 1 1/2 quart casserole w/ the soft butter


Whisk the eggs in a mixing bowl with pepper, garlic, jalapeño.  Stir in zucchini, cheese and baking mix until combined well.  Pour into casserole.


Bake in oven, uncovered until set and golden brown on top.  45 minutes – 1 hour. The souffle is done when knife inserted in center comes out clean.

Served it with grated carrot salad and white wine



Bon Appetit!!






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