Tarte poireau caramélisé / Tarte poireaux grillés, pâté au zaatar
Directions
- 1Mix the dough ingredients (flour, egg, olive oil, fromage blanc, zaatar, salt), knead, form a ball, and refrigerate for 30 minutes.
- 2Mince 4 whites of leeks.
- 3Sauté one onion in butter with a little garlic and salt.
- 4Add the minced leeks to the pan and sauté for at least 30 minutes.
- 5Deglaze the pan with a little water.
- 6Roll out the chilled dough.
- 7Spread pesto over the dough.
- 8Add fresh cheese (like Madame Loïc) and mix well with the pesto.
- 9Spread the cooked leeks over the cheese and pesto mixture.
- 10Bake in the oven at 200°C for 35 minutes.
- 11Once slightly cooled, add burrata, pistachios, a drizzle of olive oil, and basil.
Ingredients
- 200 g farine
- 1 œuf
- 2 cas huile d’olive
- 2 cas fromage blanc
- 1 cas zaatar
- 1 cac sel
- 3 blancs de poireaux
- 4 blancs de poireaux
- 2 verres
- 1 petit pot de pesto
- 1 oignon
- beurre
- ail
- sel
- eau
- fromage frais (Madame Loïc)
- 1 burrata
- Quelques pistaches
- 1 filet d'huile d'olive
- Quelques feuilles basilic
Equipment
four
Tips
- Ensure the dough does not get soggy; it must remain firm.
- Eat the pie when it is warm and slightly cooled, not hot.
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