Hello, food lovers! Today, I’m in my Momix-adventurer mode 🌪️. I’ve mixed two Cookidoo recipes to create this super cool and original tart with leek and camembert.

In this recipe, I’ve decided to spotlight two ingredients that, let’s be honest, wouldn’t win a beauty contest: the leek and the camembert. The leek, with its old wise man’s appearance, and the camembert, often more smelly than charming, here transform into the stars of the culinary red carpet. Together, they prove that you don’t need to be glamorous to be absolutely irresistible in a tart! 🌟🥬🧀

Level: Easy-peasy 🍋

Preparation Time: 55 min ⏱️

Total Time: 2h (enough time for a quick jog!) 🏃‍♀️

Servings: For 4 hungry people 🍽️

Ingredients:

The Dough

• 75 g of milk 🥛
• 10 g of fresh baker’s yeast 🍞
• 250 g of wheat flour + a little more for the work surface 🌾
• 1 egg 🥚
• 50 g of semi-salted butter 🧈

The Filling

• 700 g of leeks, cut into sections like relay batons 🏃‍♀️
• Salt and pepper to taste (3 pinches, that’s my secret) 🧂
• 200 g of raw milk camembert, cut into champions 🧀
• 1 homemade puff pastry, for the pastry pros 🍪

Preparation:

The Dough

• Mix milk, yeast, flour, and egg in Knead mode for 3 min.
• Add the soft butter, knead again for 3 min. Let the dough rise for 1 hour under a kitchen towel. It’s the warrior’s rest!

The Filling

• Chop the leeks 5 sec/speed 5 in the bowl.
• Add salt and pepper, cook for 10 min/100°C/speed 1.
• Drain and keep the juice.
• Mix 50 g of juice and 100 g of camembert in the bowl, 20 sec/speed 4.
• Preheat the oven to 180 °C.
• Roll out the dough, cut it, distribute the mixture, and add the camembert.
• Baking: 20 min at 180 °C. 🥧
• Serve hot and enjoy! 🏅