• 250 ml (1 cup) of canned tomatoes (diced or chopped)
  • One 250 gr package (3 cups) of Les Cultures de Chez Nous sliced leeks
  • 15 ml (1 tbsp.) Olive oil
  • Salt and pepper to taste
  • 200 gr puff pastry dough or 6 small tarts
  • White flour (all purpose), to roll out the pastry
  • Butter, unsalted, to grease the baking dish
  • 160 ml (2/3 cup) Feta cheese, crumbled
  • 50 gr grated Emmenthal cheese
  • 15 medium-large shrimps
LeeksFind our bag in yourlocal grocery store


  • Preheat the oven to 400°F (205°C). Butter a pie plate. Put the tomatoes in a sieve, add salt, then let drain about 20 min during the rest of the preparation. Heat the oil in a pan over medium heat. Add the leeks and sauté 3 min, the cover, lower the heat and cook about 15 min, with occasional stirring. Add salt and pepper.
  • Meanwhile, on a lightly floured board, roll out the puff pastry, using a rolling pin, making a circle a little larger than the baking dish in order to leave about a 2 cm overhang after lining the dish. Line the bottom and sides of the prepared dish with the pastry. Fold the extra amount in between the pastry and the side of the dish to make a thicker edge. Set the dish aside in the refrigerator until the filling is ready.
  • Crumble the feta cheese, grate the emmenthal, mix them together, then distribute the mixture over the pastry. Cover with the leeks and tomatoes. Bake in the middle of the oven 20 min, then add the shrimp and bake an additional 5 min or until the shrimp turn pink.
  • Serve.

Chef's notes