The main drawback of this recipe is that only the white part of the leeks will be used… but don’t worry too much as you prepare a soup with the remaining.

SERVES:
PREPARATION: 15 minutes + 35 minutes for the pastry
COOK: 25 minutes
DIFFICULTY:

What do you need?
For the short crust pastry:

• 50 g corn flour
• 125 g self-raising flour
• 75 g butter or light butter
• 75 ml water
• 1 teaspoon of salt

For the mixture:

• the white part of 4/5 leeks
• 100 g goat cheese
• 4 eggs whites or 2 eggs
• 10 cl light cream or soya cream
• 1 tablespoon olive oil
• 1 teaspoon French mustard
• mixed herb
• nutmeg
• salt
• pepper

How to do the pastry?

• Mix in a large bowl: corn flour, self-raising flour, butter
• Add the salt
• Knead the pastry with your fingers
• Add water
• Knead gently the pastry
• Wrap it in a plastic film and let it cool in a fridge for 30 minutes

How to do the Goat cheese and leek pie?

• Wash and slice tightly the white part of the leek
• Heat the olive oil in a large non-stick frying pan
• Let the leeks melt and simmer the preparation for 15 minutes
  Beware: you have to stir frequently in order to avoid burning the preparation
• Heat the oven at 180°C

• Spread the pastry
• Put it in a pie pan with a baking parchment
• Prick the pastry with fork
• Bake for 10 minutes in the oven at 180°C

• In a large bowl, mix with the eggs, the cream, the French mustard
• Add the mixed herb, nutmeg, salt and pepper
• Cut the goat cheese into small pieces
• Add the goat cheese in the mixture
• Pour the leeks in the pastry
• Cover leeks with the mixture
• Put the pie pan in the oven for 20/25 minutes at 180°C

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