Leeks vol-au-vent at bacon and Oka cheese

Author: Les Cultures de chez nous
Vol-au-vent aux poireaux, au bacon et au fromage Oka
Preparation 15
Baking 30
Portions 6
Freezing No


  • 4 bacon slices minced
  • 1 bag of leeks Les Cultures de chez nous
  • 60 ml (1/4 cup) dry white wine
  • 250 ml (1 cup) cream 35%
  • 125 ml (1/2 cup) grated regular Oka cheese
  • Salt and pepper
  • 3 dozen of small precooked vol-au-vent
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  • In a frying-pan, fry the bacon until crispy. Drain on towel paper and throw away the fat. In a saucepan, cook the leeks medium heat until soft.
  • Pour the wine and the cream in the leek.
  • Leave on medium heat until half of the volume, stir time to time. The mix must be thick. Add the Oka cheese, salt and pepper. Remove and let it cool. Stock vol-au-vent with mix.

Chef's notes