• 8 tartlet crusts (2 inches)
  • 2 packages of sliced leeks
  • 2 tbsp. (30 ml) sweet butter
  • Salt and pepper to taste
  • 100 ml country style cream 15 %
  • 2 egg yolks
  • 1 dash (1/4 tsp.) nutmeg
  • 200 gr (1 1/2 cup) grated cheddar cheese
LeeksFind our bag in yourlocal grocery store


  • Boil leeks 5 minutes and drain. Melt butter in a saucepan, add leeks, salt and pepper. Stir, lower heat, and cover. Let blanch slowly 10 minutes.
  • Take the lid off, stir and cook 5 minutes to evaporate part of the liquid. Mix cream, egg yolks, nutmeg and cheddar cheese. Add leek compote you just made to mixture and garnish with it the bottom of tartlet crusts.
  • Top each tartlet with cheddar cheese and cook at 350°F (180°C) approximately 25 to 30 minutes. Serve hot.

Chef's notes