Leeks tray

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 10
Baking 30
Portions 4
Freezing No


  • 2 package of 250 gr (6 cups) of Les Cultures de Chez Nous sliced leeks
  • Salt and pepper
  • 45 ml (3 tablespoons) of butter
  • 4 crushed garlic cloves
  • 60 ml (1/4 cup) of olives in brine, pitted and chopped
  • 5 ml (1 teaspoon) of thyme
  • 15 ml (1 tablespoon) of fresh chopped parsley
  • 5 ml (1 teaspoon) of lemon zest
  • 1 package of puffed pastry, of trader
  • Olive oil (hot pepper flavored)
  • 90 ml (6 tablespoons) of grated Parmesan cheese
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  • Preheat oven at 400°F (205°C).
  • In a casserole, brown Les Cultures de chez Nous sliced leeks in butter, at medium heat, for 5 minutes or till it gets colored. Sall at the begening of cooking. Low down heat at low, add garlic then cover.
  • Cook 15 minutes or till leeks are caramelized. Stir from time to time while cooking. Remove casserole from fire. Incorporate olives, thyme, parsley and lemon zest. Mix well and set aside.
  • Lay the puff pastry on a floured plate to obtain 4 rectangles of 4 inch/5 inch (10 cm/13 cm). Lay pastry rectangles over a buttured cookie plate. Brush with olive oil but letting free ¾ po (2 cm) all around. Sprinkle with Parmesan cheese. Divide the leeks mixture over cheese (important to let the border free ¾ inch(2cm)).
  • Season with pepper up to taste. Oven bake for 20 minutes or till the pastry puffed and golden. Turn off oven. Ajar the door and let the tray rest a bit in the oven for 10 minutes. Remove from oven. Serves tray warm or cold with a pasta salad with cheese.

Chef's notes

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