Ma Tarte Des Agriculteurs 🇫🇷 gratinée aux poireaux. Généreuse et délicieuse ! sur Gourmandises TV
Ma TARTE DES AGRICULTEURS 🇫🇷 gratinée aux poireaux. Généreuse et délicieuse ! sur Gourmandises TV is a medium French recipe that serves 6. 650 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cuisine on YouTube.
Prep: 30 min | Cook: 1 hr 5 min | Total: 1 hr 50 min
Cost: $19.25 total, $3.21 per serving
Ingredients
- 4 pieces Leeks (white and green parts, cleaned and sliced)
- 4 pieces Yellow Onion (roughly chopped)
- 4 cloves Garlic (peeled and minced)
- 3 pieces Eggs (large)
- 200 ml Heavy Cream (20 cl, full‑fat)
- 1 sheet Puff Pastry (All‑Butter) (ready‑made, 100% butter)
- 150 g Smoked Bacon (cut into small bits)
- 100 g Grated Cheese (e.g., Emmental, Gruyère, or cheddar; melts well)
- to taste Salt (sea salt)
- to taste Freshly Ground Black Pepper (freshly ground)
- 1 sprig Fresh Rosemary (for garnish)
- 2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
Prepare Ingredients
Trim, wash and slice the leeks (including white and green parts). Roughly chop the onions, peel and mince the garlic, and cut the smoked bacon into small bits.
Time: PT10M
Sauté Bacon and Aromatics
Heat a generous spoonful of oil with a knob of butter in the skillet over medium heat. Add the bacon bits and fry until crisp and browned. Add the chopped onions and minced garlic, stirring until the onions become translucent.
Time: PT5M
Cook Leeks
Add the sliced leeks to the skillet, season with a pinch of salt and a good grind of black pepper. Cover and cook over very low heat for 10‑15 minutes, then uncover and continue cooking another 10 minutes, stirring occasionally, until all excess water has evaporated.
Time: PT20M
Make the Custard
In a mixing bowl, crack the three eggs and beat lightly. Add the 200 ml heavy cream, a pinch of salt and a little freshly ground pepper, then whisk until smooth.
Time: PT5M
Preheat Oven
Preheat the oven to 180°C (350°F).
Time: PT10M
Temperature: 180°C
Assemble the Tart
Unfold the puff pastry sheet and line the 26 cm tart pan, pressing gently into the edges. Spread the cooked leek‑bacon mixture evenly over the pastry. Sprinkle half of the grated cheese over the filling, then pour the egg‑cream custard over everything. Top with the remaining cheese and a few extra shavings.
Time: PT10M
Bake the Tart
Place the tart in the preheated oven and bake for 45 minutes, or until the pastry is golden brown and the custard is set.
Time: PT45M
Temperature: 180°C
Rest and Garnish
Remove the tart from the oven and let it rest for 5 minutes. Garnish with a sprig of rosemary and a scattering of chopped parsley before slicing and serving.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 15 g
- Carbohydrates
- 30 g
- Fat
- 45 g
- Fiber
- 2 g
Dietary info: contains meat, contains gluten, contains dairy
Allergens: gluten, dairy, egg
Ingredient Substitutions
- Instead of Leeks: Swiss chard stems
- Instead of Yellow Onion: white onion
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Eggs: egg replacer
- Instead of Heavy Cream: half‑and‑half
- Instead of Puff Pastry (All‑Butter): homemade puff pastry
- Instead of Smoked Bacon: prosciutto, pancetta
- Instead of Grated Cheese: any good melting cheese
- Instead of Fresh Rosemary: thyme
- Instead of Fresh Parsley: chives
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Whisk
- 26 cm (10 in) Round Tart Pan
- Oven
- Spatula or Wooden Spoon
- Grater
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Sauté bacon until crisp to develop flavor.
- Cook leeks low and long, then evaporate all excess water.
- Do not pre‑bake the puff pastry; the filling’s moisture keeps it tender.
- Bake until the pastry is golden and the custard is set.
Chef Tips from the Video
- Use a high‑quality butter‑only puff pastry for the best flavor and flakiness.
- Add a pinch of pink peppercorns or coriander seeds to the custard for subtle aromatic notes.
- A light drizzle of olive oil on the leeks before cooking adds extra richness.
Troubleshooting
Tart is watery after baking.
Make sure all excess liquid has evaporated during the leeks cooking stage; you can also increase baking time by 5‑10 minutes.
Puff pastry is soggy.
Do not over‑fill the tart and ensure the leeks are dry. If needed, bake the pastry for an extra 5 minutes uncovered.
Custard is too firm or curdled.
Mix the custard gently and bake at the correct temperature; avoid over‑baking.
Storage
Refrigerator: Cover tightly and store for up to 3 days.
Freezer: Wrap in foil and freeze for up to 1 month; reheat in oven before serving.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the leek‑bacon filling a day ahead and refrigerate; reheat briefly before assembling.
- The custard can be whisked up to 2 hours in advance and kept chilled.
- The tart can be baked fully, cooled, sliced, and frozen; reheat in a 180°C oven for 15‑20 minutes.
Frequently Asked Questions
What is the cultural significance and history of Leek Gratin Tart in French cuisine?
Leek gratin tart, or "tarte aux poireaux," is a classic rustic dish from Normandy, a region famed for its leeks. It reflects the French tradition of turning simple farm produce into comforting, hearty meals that celebrate local agriculture.
What are the traditional regional variations of Leek Gratin Tart in French cuisine?
In Normandy the tart often includes smoked bacon and a creamy custard, while in Provence you might find it flavored with herbes de Provence and goat cheese. Some Alpine versions add potatoes for extra body.
How is Leek Gratin Tart traditionally served in France?
It is typically served warm, sliced into wedges, and accompanied by a simple green salad dressed with vinaigrette. In a family setting it may be part of a larger repas with charcuterie and crusty bread.
On what occasions is Leek Gratin Tart traditionally enjoyed in French culture?
The tart is popular for casual lunches, weekend family meals, and as a centerpiece for picnics in the countryside. It is also served during harvest festivals that celebrate local produce like leeks.
What authentic ingredients are essential for a traditional Leek Gratin Tart versus acceptable substitutes?
Authentic ingredients include fresh Normandy leeks, smoked bacon, heavy cream, eggs, and a butter‑only puff pastry. Substitutes can be smoked pancetta for bacon, half‑and‑half for cream, or a ready‑made shortcrust pastry if puff pastry is unavailable.
What other French dishes pair well with Leek Gratin Tart?
A crisp green salad with a mustard vinaigrette, a glass of dry white wine from the Loire Valley, and a side of beurre blanc sauce complement the tart beautifully.
What are the most common mistakes to avoid when making Leek Gratin Tart at home?
Common errors include not drying the leeks enough, which makes the pastry soggy, over‑baking the custard so it curdles, and skipping the initial crisping of the bacon which reduces flavor depth.
Why does this Leek Gratin Tart recipe use a low‑heat covered cooking step for the leeks instead of high heat?
Low heat allows the leeks to soften gently without caramelizing or burning, and covering traps steam to cook them evenly. This prevents the bitter, earthy crunch that can occur with rushed high‑heat cooking.
Can I make Leek Gratin Tart ahead of time and how should I store it?
Yes, you can assemble the tart up to the baking stage, cover it, and refrigerate for up to 24 hours. Bake it when ready, then let it rest before serving. Leftovers store in the fridge for 3 days or freeze for up to a month.
What texture and appearance should I look for to know the Leek Gratin Tart is done?
The puff pastry should be golden‑brown and flaky, the cheese on top melted and lightly browned, and the custard should be set but still slightly wobbling in the center when the pan is gently shaken.
What does the YouTube channel Gourmandises TV - PARIS 🇫🇷 - Cuisine specialize in?
Gourmandises TV focuses on classic and contemporary French home cooking, showcasing seasonal ingredients, farmer‑market produce, and approachable recipes for everyday meals.
How does the YouTube channel Gourmandises TV - PARIS 🇫🇷 - Cuisine's approach to French cooking differ from other French cooking channels?
The channel emphasizes supporting local producers, uses straightforward techniques without heavy equipment, and often incorporates storytelling about French culinary traditions, making the recipes feel both authentic and accessible.
Last updated: August 25, 2026
