French Market Recipe 2026 27
Tarte au poireau, lardons et raclette
Raclette, leek and bacon tart
Ingredients for 4 servings
- 1 roll of butter puff pastry
- 4 thick slices of Raclette
- 150gr thick bacon pieces (Lardons)
- 2 leeks
- 1 tablespoon traditional Dijon mustard by Edmond Fallot
- 2 eggs
- 150ml milk
- 50ml cream
- Salt and pepper to taste
Directions
- Preheat oven to 200C
- Clean the leeks, remove outer dry leaves, cut off the roots and trim top of leaves
- Wash leeks carefully to remove any dirt
- Slice leek in small rounds
- Fry the bacon pieces without additional fat, until well cooked
- Add the round slices of leeks with a little water, cook until soft
- Line a tart baking pan with the pastry
- Cover with baking paper and bake blind for 5 minutes
- Remove from oven
- Spread the base of the pastry with the mustard
- Place the sliced leeks on top
- Place the bacon pieces on top of the leeks
- Beat the eggs, milk and cream together and pour over the tart
- Place the 4 pieces of raclette evenly across the tart
- Bake for 10 minutes until the egg mixture sets and the Raclette starts to melt.
Serve with a fresh salad and a glass of Pinot Blanc from Alsace available from the French Market shop, or order online at www.Frenchmarket.co.za.
Bon Appétit