Leeks barquettes

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


  • 2 packages 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, commercial
  • 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. Salt at the begening of cooking. Lower 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 puff pastry on a floured plate to obtain 4 rectangles of 4 inches/5 inches (10 cm/13 cm). Lay pastry rectangles over a buttered cookie plate. Brush with olive oil but let free ¾ inch (2 cm) all around. Sprinkle with Parmesan cheese. Divide 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. Left the door ajar and let the barquettes rest a bit in the oven for 10 minutes. Remove from oven. Serve barquettes warm or cold with a pasta salad with cheese.

Chef's notes

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