leek tart


  • Puff pastry (without ingredients of animal origin)
  • Soy milk 1/4
  • Flour 3 tablespoons stuffed
  • Salt
  • Olive oil


Preheat the oven to 250ºc.

Cut the leek, medium-sized, then reduce by poaching.

Put olive oil in a pan and poach the leek slowly.

Once the leek is done, put a splash of olive oil in a large skillet or a low pot and add the flour, when it heats up a bit add the milk and salt, stir to make the bechaamel.

Once half done add the leek and finish cooking the bechamel.

Put the puff pastry in a dish (well stretched and raising the edges) greased with olive oil.

Pour the bechaamel with leek into the puff pastry dish and bake for about 15 minutes, I usually do it by eye.

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