Treasures of French cuisine: leek pie made with shortcrust pastry

preparation process

1. For the dough, process the flour, salt, butter, and lard either in a food processor or by hand into small crumbs. Add enough ice water to bring the dough together but not sticky.

2. Transfer the dough to a floured work surface and flatten it into a cake, approximately 28 cm in diameter. Line a 25cm fluted shape with a loose base, clean the edges and pierce the bottom with a fork. Cover the mold with the dough with foil and put it in the refrigerator for at least 30 minutes. You can also put it in the freezer for 30 minutes.

3. Meanwhile, prepare the filling. Heat the butter in a flat skillet or large heavy-walled skillet, add the shallots and leave to sauté, uncovered, for 25 to 30 minutes, stirring occasionally, until tender. If the shallot releases a lot of juice, let it evaporate at a higher temperature. Add the cream or fresh cream, beaten eggs, salt, pepper and grated nutmeg. Stir and do not cook anymore.

4. Preheat the oven to 200°C. Remove the mold from the refrigerator, put a round of baking paper on the bottom of the body, weight it with dry cereal or earthenware, put it in the oven and bake the dough in advance for about 10 minutes. Then carefully remove the paper by weight and bake the body for another 4 to 5 minutes, until the dough is dry. Lower the oven temperature to 190°C.

5. Spread the filling in the body and pepper it a little more. Bake the cake for 25 to 30 minutes and serve it warm or cool to room temperature.

The first kind There are hundreds of shortcrust pastry recipes, including savory ones, and they all combine flour and fat or eggs in varying proportions. Proven combination of butter and lard, the dough holds together wonderfully and is wonderfully soft.

Try our other delicious pancake recipes