FREE Recipe Card for the Traditional French Leek Tart here courses.marieannelecoeur.com/checkout/DigitalDownload/1561 If you enjoyed this you will love this: How to cook a traditional French Vegetable soup ua-cam.com/video/hbIKjyFo-uQ/v-deo.html please like, share and comment
'Add some more butter' is ALWAYS the right answer, Marie-Anne! This looks delicious, and I can't wait to try it. I already do cook the same way you do, always with my senses, never from a recipe. Thanks for sharing this lovely tart with us. ❤
Délicieuse! When I cook with leeks, I save the top, dark green parts in a bag in the freezer, along with scraps of carrots, celery, and so on. When I have enough, I make a beautiful vegetable broth. Healthy, flavourful, and minimal waste from the vegetables, and that goes into the compost.
that looks wonderful Marie-Anne. I love the way you show us the whole process and none of that 'here's one I prepared earlier' nonsense. It's interesting that your way of cooking with simple fresh ingredients cooked well reminds me of the way my Mother and aunts cooked (I come from Yorkshire). Unfortunately in Yorkshire, we also have a penchant for cakes which appear at the end of nearly every meal and in between meals too! xxx
I am very glad my cooking reminds you of your mother's homely cooking 🤗 My husband's grandmother was a Yorkshire lass 😃 he has fond memories of her cakes or 'Jessie Bakes' as they called them 😃
My dear Marie-Anne, this seems my other choice to my leeks and potato soup for weekdays supper. Thanks for inspiring us not only in our closet but in our kitchen!
Thank you I really enjoy your cooking videos. Lots of inspiration from here in America. Your meals are totally different than we prepare and I love the difference gonna try this one.
Id use a sweet potato with chilli flakes and one egg instead of pastry. With the leeks I'd use milk cream and eggs rather than flour. So no flour at all. It is divine!!!
Beautiful. I love your simple recipes. I tend to spend too much time. I was thinking it would be fun to have a glass of wine & chat while on your loveseat but I see your canine friend also enjoys it!💕🥂
This is a great recipe that I will certainely try. I still have some poireaux from my garden. This is the kind of confort food that I like. Thank you Marie-Anne!
Hello! I have followed you for quite some time… I just love your vivaciousness! I am basically the same age as you and I am also left-handed and I used to wear my hair just like yours and I have the same color of hair so it’s kind of funny… you’re my pretty French doppelgänger! This type of cooking just reminds me of my grandmother… It doesn’t have to be exact and I love how you cook with intuition! I will definitely try this… Can’t wait to go back and check out your other cooking videos! By the way, your stove is amazing And the stone surrounding it is to die for!
I love watching you cook. Your recipe choices interest me because they are unlike anything I would normally think of. The way you teach makes it very easy to follow and understand each step...I look forward to your videos...
I love your food philosophy !! “ Simple stress free , but delicious” enjoy very much your cooking videos. Ps I am also a leftie 🫲 fun for me to watch you cook! 😂 Salutations de Norvège 🇳🇴😍
This looks great! I will definitely try it. Never having cooked with leeks, I really appreciate the clear explanation and demonstration of how to clean them.
Absolutely beautiful! You cook the way my French MIL did. I learned so much from her about cooking, including the importance of using fresh, local products in season. It is so much better than the American way of cooking and eating.
I have learned so much from this one dish! I've never cooked with a leek, so have that to look forward to. You didn't say, but I'm assuming you cook with unsalted butter. Making your roux right in the pan for better texture and to save cleaning at least one extra dish. Cooking everything directly on the parchment paper. And very curious, you didn't use an egg. Makes me wonder just why we here in the states think the egg is so important to a tart! I learned a lot, and can hardly wait to try this. Thank you, Marie-Anne.😊😊😊
Bravo!! That’s exactly the way l like to cook👍 sort of “interpret “ recipes, maybe because l have ADHD😅 but somehow it works! I will make this tomorrow for my vegan daughter, maybe oat milk?
@ well yes it was delicious and Sasha loved it 😊 however l couldn’t use real butter (l need to make it again with real milk and butter l’m sure it will be even better👍) Thank you 🙏
Merci, from a big leek advocate, no soup without them (here in abudance, once the poor man's vegetable, now they are raising the prices after any sign of popularity). I'll try your all in 1 way, the less utensils used the better - I usually make the bechamel separately, mix in a yolk, cheese, some heavy sweet cream, more cheese on top when assembled - and in the leeks bits of ham. But that probably has another name, although in cooking nothing should be sacrilège. For younger/beginner kitchen explorers, good advice for leek washing (there are some problematic ones on the tube, among the ubiquitous spoon licking and dipping again etc.).
Thank you for this video, Marie-Anne. The tart looks fantastic. Interesting that you didn't bake the pastry case blind before adding the leek mixture. Do you ever bake blind?
I just cook the way I was taught Jilly - feel free to bake the case as you normally would 😃 my food videos, like myu style videos are just places from where you can start your own exploration 🤗
My lovely sons brought the milk from the island of Jersey for me for Christmas. I lived there for over 30 years so it was a lovely gift and I decided to use it in the video 🙂 I cook by eye, taste and feel so I can't say exactly how much I used - the pan was about 10" across😃
Wish they sold pate brisee here. Closest thing would be frozen piecrust made with shortening, not butter. Horrible stuff. I know how to make it but I've always hated rolling it out. Leeks are hard to find as well. Only a few are sold per week in my supermarket and they are expensive. Makes no sense since green onions are abundant and very cheap. You'd think it would be the same growing conditions for both.
I agree, I had a lot of time in France and my dear neighbours never made their own pastry/pate, always bought it like this but…in France, it comes ready made in circular sizes..I have never seen it here in the Uk. Only in blocks or rectangles! It was a dream!
Yes indeed Ms B - the island of Jersey, where I lived, in the English Channel is the original Jersey 😃 The area of New Jersey was explored by Jersey man George de Carteret in the 1600s from whence New Jersey got it's name 😃
FREE Recipe Card for the Traditional French Leek Tart here courses.marieannelecoeur.com/checkout/DigitalDownload/1561
If you enjoyed this you will love this: How to cook a traditional French Vegetable soup ua-cam.com/video/hbIKjyFo-uQ/v-deo.html please like, share and comment
'Add some more butter' is ALWAYS the right answer, Marie-Anne! This looks delicious, and I can't wait to try it. I already do cook the same way you do, always with my senses, never from a recipe. Thanks for sharing this lovely tart with us. ❤
😃 sounds like we are culinary cousins Burgh 😃
Délicieuse! When I cook with leeks, I save the top, dark green parts in a bag in the freezer, along with scraps of carrots, celery, and so on. When I have enough, I make a beautiful vegetable broth. Healthy, flavourful, and minimal waste from the vegetables, and that goes into the compost.
❤️
that looks wonderful Marie-Anne. I love the way you show us the whole process and none of that 'here's one I prepared earlier' nonsense. It's interesting that your way of cooking with simple fresh ingredients cooked well reminds me of the way my Mother and aunts cooked (I come from Yorkshire). Unfortunately in Yorkshire, we also have a penchant for cakes which appear at the end of nearly every meal and in between meals too! xxx
I am very glad my cooking reminds you of your mother's homely cooking 🤗 My husband's grandmother was a Yorkshire lass 😃 he has fond memories of her cakes or 'Jessie Bakes' as they called them 😃
That looks SOOOOOO delicious. Enjoy! Love your cooking videos.
I am glad you enjoy them xx
I made your vegetable soup, and not a drop was left. So delicious and simple! I will have to try this tart next. I am loving this channel!
I am so very glad you are enjoying it Laura x
Just the type of recipe that I shall enjoy making.....I made your French Veg Soup yesterday, it was a dream with fresh garlic bread. Many thanks.
😃😘
Can't wait to try this recipe. And I love your French Country kitchen.
Merci Nancy 😘
J’ai faim ! A table ! 👍😎
😃👍
My dear Marie-Anne, this seems my other choice to my leeks and potato soup for weekdays supper.
Thanks for inspiring us not only in our closet but in our kitchen!
You are very welcome David 😘
I’m so happy to see another one of your cooking videos. I still am preparing some of your precious recipes !
That is wonderful Suzanne! a new recipe drops tonight 😃
Marie-Anne that looks delicious. I can’t wait to try it 😋❤
Let me know how you get on Lucie xx
This is a great tart, we love it with grated Comte cheese in the sauce, thanks for reminding me to make it ❤
Ooooo - thanks for the idea Mark 😃 that would be delicious 😋
Excellent tutorial! And it looks amazing!
Thank you I really enjoy your cooking videos. Lots of inspiration from here in America. Your meals are totally different than we prepare and I love the difference gonna try this one.
You are very welcome Michele - I am glad you enjoy them 🤗
This looks simply scrumptious!! I can't wait try this myself!! 😍☀️🥰🦩☺️🌴❤️😊🥰❤️
😘
I can't wait to try this 😋
😘
Id use a sweet potato with chilli flakes and one egg instead of pastry. With the leeks I'd use milk cream and eggs rather than flour. So no flour at all. It is divine!!!
Sounds great!😃
I like her recipe.
Marie-Anne I love and adore your videos❤❤❤❤❤ keep them coming❤
I shall do Linda ... as long as you keep watching 😘
The first time I make a recipe, I follow the directions exactly. After that, I make my own changes and substitutions.
Miss Marie-Anne darling your cooking ingredient call Tarte Aux Poireaux is delicious my Beautiful Teacher l love you 😘❤️
Merci Hector
You're welcome my sweet queen
Have a nice weekend Marie Anne,and thank you for the video.❤
And you too 😘
It looks delicious, and I'm sure it will taste fantastic Thanks Marie Anne, thats
's something I am definately going to make.
😘
Je l'ai fait aujourd'hui, ce fut un délice ! A refaire ! Merci buckets!
My husband says 'merci buckets' as well 😃
@@frenchfoodfrenchhome
Beautiful. I love your simple recipes. I tend to spend too much time. I was thinking it would be fun to have a glass of wine & chat while on your loveseat but I see your canine friend also enjoys it!💕🥂
Everyone congregates on that seat Sharon - it is the focus of the room ❤️
Im going to make this once ive bought some leeks, thank you. 😊
Yayyyy 🙌 don't forget to get the free download recipe card Jans😃
This is a great recipe that I will certainely try. I still have some poireaux from my garden. This is the kind of confort food that I like. Thank you Marie-Anne!
Hope you like ti Anne-Marie x
Hello! I have followed you for quite some time… I just love your vivaciousness! I am basically the same age as you and I am also left-handed and I used to wear my hair just like yours and I have the same color of hair so it’s kind of funny… you’re my pretty French doppelgänger! This type of cooking just reminds me of my grandmother… It doesn’t have to be exact and I love how you cook with intuition! I will definitely try this… Can’t wait to go back and check out your other cooking videos! By the way, your stove is amazing And the stone surrounding it is to die for!
😃👍
It looks wonderful. I will make it soon. Thanks.
I love watching you cook. Your recipe choices interest me because they are unlike anything I would normally think of. The way you teach makes it very easy to follow and understand each step...I look forward to your videos...
Glad you like them Linda 😘
looks so delicious!💗
I love your food philosophy !! “ Simple stress free , but delicious” enjoy very much your cooking videos.
Ps I am also a leftie 🫲 fun for me to watch you cook! 😂 Salutations de Norvège 🇳🇴😍
🤗😘
It looks delicious!! I can’t wait to try this recipe. Thank you for sharing!
You are very welcome xx
Thank you so much MarieAnne. It looks so easy to follow. I can’t wait to try it.
😘
I've been hoping you would make this video since you mentioned it in a previous video. I can't wait to try it! Merci beaucoup!!
😃👍
Thank you Marie-Anne ❤
Hello Marie Anne this dish looks wonderful and I am gong to make it tomorrow thank you
Looks good.👍😋 I'd add a pinch of nutmeg to the leaks.
Ooooooo yes 😃
Estupendo. Ce Bon! Loved your video. You have the exact voice of a dear French friend of MANY years in Buenos Aires. Cheers from Barcelona.
Gracias Geraldine 🤗
This looks great! I will definitely try it. Never having cooked with leeks, I really appreciate the clear explanation and demonstration of how to clean them.
Bonjour Marie-Anne! Merci beaucoup pour la recette!
Just made it and it turned out superb! Thank you so much!
😃👍that is wonderful Natalia xx
I feel like I am in the kitchen with you! I can smell the tart! Lol thank you!
That is wonderful Anita and just what I had hoped 🤗
Absolutely beautiful! You cook the way my French MIL did. I learned so much from her about cooking, including the importance of using fresh, local products in season. It is so much better than the American way of cooking and eating.
🤗 fresh and local does it every time Arianne x
Delicious Marianne 👌🏻😋❤️
Omg, it looks delicious! I love leeks so will try this. Thank you ❤
Mmmmm…Your tart looks yummy MarieAnne❣️🥰❤️Don’t forget to curl your fingers in when chopping with a knife❣️😘
My knife skills do need improving Bonnie 😘
Thank you...yum! Your hair looks gorgeous!
Hmmm might try this! LOVE leeks. 😊
Thank you so much. Loved the video!
I loved it !
Looks delicious - hope to try this soon. Thank you!
Let me know how it goes Pam x
I have learned so much from this one dish! I've never cooked with a leek, so have that to look forward to. You didn't say, but I'm assuming you cook with unsalted butter. Making your roux right in the pan for better texture and to save cleaning at least one extra dish. Cooking everything directly on the parchment paper. And very curious, you didn't use an egg. Makes me wonder just why we here in the states think the egg is so important to a tart! I learned a lot, and can hardly wait to try this. Thank you, Marie-Anne.😊😊😊
You are very welcome Pat x
I got so hungry already .
Merci ❤❤
Marie-Anne I want a piece pleeeeease, looks amazing.❤❤❤
Lots of shredder cheddar too
😋
Bravo!! That’s exactly the way l like to cook👍 sort of “interpret “ recipes, maybe because l have ADHD😅 but somehow it works! I will make this tomorrow for my vegan daughter, maybe oat milk?
Let me know if she likes it Maria 😃
@ well yes it was delicious and Sasha loved it 😊 however l couldn’t use real butter (l need to make it again with real milk and butter l’m sure it will be even better👍) Thank you 🙏
Merci, thank you Marianne, I'll do that very soon... you may add a little bit of nutmeg, what do you think?
Oooo yes 😋 or cinnamon 😋
It looks delicious! I can't wait to try it!! Thank you ❤️
Let me know how you get on 😃
Looks delicious! I love your cooking videos.
I am glad you enjoy them Kathleen x
Every time we go to France we buy huge bags of the grey sea-salt and bring it home in the boot-along with wine of course….
😃👍
Merci, from a big leek advocate, no soup without them (here in abudance, once the poor man's vegetable, now they are raising the prices after any sign of popularity). I'll try your all in 1 way, the less utensils used the better - I usually make the bechamel separately, mix in a yolk, cheese, some heavy sweet cream, more cheese on top when assembled - and in the leeks bits of ham. But that probably has another name, although in cooking nothing should be sacrilège. For younger/beginner kitchen explorers, good advice for leek washing (there are some problematic ones on the tube, among the ubiquitous spoon licking and dipping again etc.).
Leek and ham is delicious 😋
Looks delicious and simple to do. Would you serve it with a salad or how long would it keep in the fridge?
You can put a small salad together with it Mary - it tends not to like being in the fridge too long xx
@ ok thank you
❤
Thank you for this video, Marie-Anne. The tart looks fantastic. Interesting that you didn't bake the pastry case blind before adding the leek mixture. Do you ever bake blind?
For me that is always the risk for any kind of pie with a more 'liquid' texture - that the crust will be soggy
I just cook the way I was taught Jilly - feel free to bake the case as you normally would 😃 my food videos, like myu style videos are just places from where you can start your own exploration 🤗
@@frenchfoodfrenchhome thanks, Marie-Anne😊
What temperature was the oven please?
I put it at 200C Jans see the video at about 18:38 😃
Can I make Vichysoise with the remaining leeks
If you wish Lore x
43 / 5 000
J'aime beaucoup vos vidéos, salutations de Pologne. Ewa
When did you add the mustard? I keep missing it 😢
15:32 after adding the pepper, Fiona ☺️
I want to make this. Looks delicious! Why didn't you use French milk? How much approximately did you use? What is the diameter of your tart pan?
My lovely sons brought the milk from the island of Jersey for me for Christmas. I lived there for over 30 years so it was a lovely gift and I decided to use it in the video 🙂 I cook by eye, taste and feel so I can't say exactly how much I used - the pan was about 10" across😃
If I mix in a few eggs with the leeks and bechamel, does that make this dish a leek quiche?
I suppose it could Laurie - many recipes are the same but for a few ingredients!
43 / 5 000
J'aime beaucoup vos vidéos, salutations de Pologne
Not all of your followers are "ladies." There is at least one gentleman.
And all are very welcome 😃 I also have very many Lads over on my style channel 🤗
Wish they sold pate brisee here. Closest thing would be frozen piecrust made with shortening, not butter. Horrible stuff. I know how to make it but I've always hated rolling it out. Leeks are hard to find as well. Only a few are sold per week in my supermarket and they are expensive. Makes no sense since green onions are abundant and very cheap. You'd think it would be the same growing conditions for both.
I am sure that would be fine. I make sure I don't use anything with Palm Oil 👍
I agree, I had a lot of time in France and my dear neighbours never made their own pastry/pate, always bought it like this but…in France, it comes ready made in circular sizes..I have never seen it here in the Uk. Only in blocks or rectangles! It was a dream!
Oooooh I want to go back to France now!
I get confused with your Jersey and me living in NJ.
A Jersey cow has the best milk
@@marysalentine2846 Great -- but I drink plant-based milks. Moo! :)
Yes indeed Ms B - the island of Jersey, where I lived, in the English Channel is the original Jersey 😃 The area of New Jersey was explored by Jersey man George de Carteret in the 1600s from whence New Jersey got it's name 😃
💯👍