Step-by-Step Guide to Make Homemade Tarte aux poireaux
Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to make a distinctive dish, Easiest Way to Prepare Speedy Tarte aux poireaux. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tarte aux poireaux, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte aux poireaux delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tarte aux poireaux is Pour 8 personne. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tarte aux poireaux estimated approx 40min + 30min.
To begin with this recipe, we must prepare a few components. You can cook Tarte aux poireaux using 12 ingredients and 11 steps. Here is how you cook it.
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Ingredients and spices that need to be Take to make Tarte aux poireaux:
- 5 petits oignons
- 3 gousses d'ail
- 1 branche de thym
- 1 feuille de laurier
- 800 g poireaux
- 1 pâte feuilletée pur beurre
- Graines de semoule
- 1 œuf
- 200 ml crème liquide
- Sel, poivre, ail en poudre
- Ciboulette
- 30 g gruyère
Steps to make to make Tarte aux poireaux
- Voici les ingrédients
- Emincer les oignons, les mettre dans un wok avec l'ail (éplucher et couper en 2) le thym et le laurier, faire revenir
- Ajouter les poireaux couper en julienne, remuer, ajouter de l'eau pour faire cuire à feu moyen et couvrir
- Après environ 40 min de cuisson en remuant régulièrement. Laisser refroidir
- Dérouler la pâte feuilletée et la mettre dans votre plat à tarte, piquer avec une fourchette (la pâte ne fera pas de bulles à la cuisson), et repartir un léger fond de graines de semoule (qui absorbera l'excédent de jus pour que la pâte ne soit pas détrempé)
- Verser les poireaux sur la pâte et repartir également
- Dans un saladier, mettre l'œuf, la crème, le sel et poivre, l'ail en poudre, la ciboulette, ici surgelé, mélanger
- Verser l'appareil sur les poireaux et parsemer de gruyère râpé
- Cuire 30min à 200 °C (cette température permettra de faire cuire la pâte et qu'elle devienne croustillante
- Laisser tiédir
- Déguster ❤️
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