Gluten free leeks and bacon vol au vent

Author: Geneviève Arbour Dt. P.
Vol au vent aux poireaux et bacon, sans gluten
Preparation 20
Baking 10
Portions 12 coupelles
Freezing No


  • 3 gluten free rolled tortillas of 66 gr or 10 inches of diameter
  • 4 gluten free minced bacon slices
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of dry white wine
  • 250 ml (1 cup) of 35% fat cooking cream
  • 125 ml (1/2 cup) of mid-strong grated Cheddar cheese
  • Ground salt and pepper
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  • Fold rolls in two then fold once again over itself in a way to form four rectangles. Set into muffin molds to form small cups. Lightly brush insides of those cups with olive oil. Oven bake 5 minutes at 375ºF (190ºC) until cups are well browned.
  • In a casserole, cook bacon until crispy. Set aside over paper towels and throw away fat surplus.
  • In the same casserole, cook sliced leeks at medium heat while stirring until tenderness. Pour white wine and cream. Reduce the mixture of an half while stirring from time to time. Add bacon and cheese. The preparation must be thick. Pour equally the mixture into all 12 cups. Oven bake 5 minutes at 375ºF (190ºC). Serve with green salad.

Chef's notes