Tarte ou tourte aux poireaux

Chef Philippe’s selected leek tart fills its own shortcrust with butter-cooked leeks and an egg-and-crème-fraîche mixture. Espelette pepper and grated nutmeg season this version.

Flour and butter are rubbed to a sandy texture before an egg yolk, fine salt and gradually added water form the dough. The pastry chills before rolling.

The green leek leaves are removed and the remaining leeks are opened, thoroughly washed and finely sliced. They cook in melted butter, with frequent stirring, until golden.

Five eggs are beaten with crème fraîche and seasoned with salt, Espelette pepper and grated nutmeg. The pastry lines a greased ring, followed by the cooked leeks and the egg mixture.

The filled tart bakes in its raw pastry shell. Philippe serves it hot with a few leaves of the selected rocket accompaniment, keeping those leaves separate from the leek filling.