French Market Recipe 2026 21 Tarte de poireaux et lardons à la Raclette Leek, bacon and Raclette tart

French Market Recipe 2026 21

Tarte de poireaux et lardons à la Raclette

Leek, bacon and Raclette tart

Ingredients for 4

4 slices of Raclette from the French Market shop

150 gr thick bacon cubes (lardons)

2 large leeks

1 teaspoon traditional Dijon mustard by Edmond Fallot from the French Market shop

1 block of readymade short crust pastry

2 medium sized eggs

50ml cream

100ml milk

Salt and pepper to taste

Directions:

1. Roll out the pastry and shape to fit a medium sized tart pan
2. Prick the pastry, cover with baking paper, and cool in fridge for 30 minutes
3. Wash the leeks, trim off outer old leaves and roots, slice thinly
4. Chop thick bacon into small pieces (Lardons) and fry in a pan, without oil, until brown
5. Add sliced leeks to bacon and a little water, simmer until leeks are soft
6. Preheat oven to 200C
7. Blind bake (keep pastry covered with the baking paper) for 5 minutes
8. Remove pastry from oven and spread the inside base with the mustard
9. Spread the leaks and bacon (without extra moisture) on top of the mustard
10. Beat the eggs, cream, and milk together
11. Add salt and pepper to taste and pour over the leeks and bacon
12. Place the slices of Raclette evenly over the top of the mixture
13. Bake in oven for about 15 minutes until golden brown

Serve hot with a fresh green salad dressed with a French vinaigrette. Wine pairing is challenging, perhaps try a glass of the Chateau de Pierreux Beaujolais or the Marc Bredief Chenin from the Loire, available from our French Market shop, or order online at www.Frenchmarket.co.za.

Bon Appétit