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Rustic leek and fromage blanc tart

An everyday dish for 2, ready in 35 minutes, around $1.09 a serving. People actually plan it with Popotam, and it's in season in October.

35mintotal
≈ $1.09a serving
587kcalper serving
23gof protein
VegetarianIn season in OctoberFreezes well
Let's cook
Rustic leek and fromage blanc tart, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn the oven on to 180 °C convection or 200 °C regular bake.

  2. Prep the veggies

    Wash the leeks and cut them into thin rounds. Slice the scallion, green part included.

  3. Soften the leeks

    Melt 5 g of butter in the skillet over medium heat, then add the leeks and scallion with a pinch of salt. Cook them, stirring, until tender.

    Tip · Let the leeks cook down until they're tender and dry, otherwise they'll make the bread soggy while baking.

  4. Make the bread crust

    Cut the country bread into thin slices and line the dish with them, overlapping them a bit to form a rustic tart crust.

  5. Make the filling

    Melt the remaining 5 g of butter in the small saucepan and pour it into the mixing bowl. Add the 2 eggs, crème fraîche, milk, salt and pepper, then beat with a fork.

  6. Put the tart together

    Spread the cooked leeks over the bread and pour the filling on top. Sprinkle half the shredded cheese over it and keep the rest for halfway through baking.

  7. First round of baking

    Put the dish in the oven at 180 °C convection (200 °C regular bake) so the filling starts to set.

  8. Brown and finish

    Sprinkle on the rest of the shredded cheese and put it back in the oven until the eggs are fully set and the top is golden. Let it rest for 2 minutes before serving.

    Tip · Make sure the center is firm and doesn't jiggle anymore. If it's still runny, bake it a few more minutes.
And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 587 kcal. 46% comes from carbs, 15% from protein and 36% from fat.

67 gCarbs
23 gProtein
24 gFat
Per serving (the dish for 2, divided by 2)
Energy587 kcal
Protein22.5 g
Carbs67 g
of which sugars6.8 g
Fat23.5 g
of which saturated fat12.9 g
Fiber7 g
Salt2 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.09 a serving, adding up the average prices of the ingredients you need to buy.

≈ $2.17for 2 people
≈ $1.09a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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