• Thursday, October 1, 2020

Recipes from Celles-sur-Belle

Caramelized Leek Tartlets with Le Chevrot
December 23, 2018
Recipe by Alexandra Shytsman at The New Baguette

¾ lbs leeks (about 6 small or 2 large leeks), white and pale green parts only, thinly sliced into half-moons

1 Tbsp. extra virgin olive oil

1 tsp. butter

Pinch of Herbes de Provence

¼ tsp. fine sea salt

Freshly ground black pepper, to taste

About 1 tablespoon all-purpose flour, for dusting

One 7-ounce round of Le Chevrot, cut into 12 slices

About 2 tsp. runny honey


1. Thaw the puff pastry according to package directions.

2. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Set aside.

3. Fill a large bowl with water and add the sliced leeks. Swirl the water with your hands and lift the leeks out of the water, letting the dirt fall to the bottom of the bowl. Then, replace the water and wash the leeks again until no more dirt remains.

4. Heat the oil and butter in a large skillet over medium-low heat, before adding the leeks, the Herbes de Provence, the salt, and pepper. Toss to combine, cover tightly with a lid, and cook for about 5 minutes, until the leeks are softened. Remove the lid and continue cooking for 7 to 10 minutes, while stirring occasionally, until the leeks are lightly golden.

5. Unfold the puff pastry onto a lightly floured surface and roll it out until it is about 1 inch longer on both sides. Cut into 12 squares and place the squares on the prepared baking sheet. Place about a tablespoon of the leeks on each dough square. Top each square with a slice of cheese. Bake for about 15 minutes, until the puff pastry is golden brown.

6. Transfer the tartlets to a serving platter and drizzle lightly with the honey. Serve warm.

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