Leeks, ginger and cheese pie

Author: Les Cultures de chez nous
Tarte aux poireaux, gingembre et fromage
Preparation 10
Baking 25
Portions 4 to 6
Freezing No


  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • Butter or olive oil
  • 5 ml (1 teaspoon) of sugar
  • 45 ml (3 tablespoons) of dried grapes
  • Salt and pepper
  • 30 ml (2 tablespoons ) of finely chopped ginger
  • 1 egg
  • 8 phyllo pastry sheets
  • Cheese of your choice : goat cheese, cheddar, Oka, Cantonnier, Migneron
  • Roasted pine nuts
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  • Preheat oven at 350°F (180°C). In a large pan, cook leeks in a bit of butter or oil with sugar, raisins, salt, pepper and ginger. Let everything melt for about 3 minutes. Add egg and mix it up. Set aside.
  • Over an oiled plate, set 1 phyllo pastry sheet and brush with melted butter. Continue to set up 6 other phyllo pastry sheet the same way.
  • Spread leeks mixture over the crust. Oven bake at the center of the oven for about 15 minutes or until the crust browns. Three minutes before the end of the baking, spread chosen cheese and pine nuts over. Continue cooking for 4 to 5 minutes to melt cheese.

Chef's notes