Baby leek and Reblochon pie (Tarte aux poireaux et Reblochon) from Nobody Does It Better: Why French Cooking is Still the Best in the World (page 60) by Trish Deseine

  • ready-rolled puff pastry
  • baby leeks
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute Camembert cheese, Saint Nectaire cheese, or any creamy pungent cheese for Reblochon cheese; and heavy cream or whipping cream for crème fraîche.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Camembert cheese, Saint Nectaire cheese, or any creamy pungent cheese for Reblochon cheese; and heavy cream or whipping cream for crème fraîche.

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