WINE SHOP MIONETTO

Leeks pie

The delicacy of leeks and the creaminess of Camembert for a pie perfect as appetizer, for a refined buffet or as a main course: our Prosecco Doc enhances every nuance to the fullest!

INGREDIENTS (4 persons)

250 gr of brisée pastry

400 gr leeks (only the white part)

150 gr of camembert

50 gr of grated Grana Padano cheese

2 eggs

50 ml fresh cream

Butter to taste

Salt, pepper to taste

PROCEDURE

To make the leek tart, unroll the dough in a nonstick baking dish previously lined with baking paper: roll out the dough well and keep in the fridge until ready to use.

In the meantime, wash and cut the leeks into thin rounds, cook them in a nonstick pan with butter for 5 to 10 minutes, and let them cool. While the leeks are cooking, whisk the eggs, cream and Grana Padano with a pinch of salt and pepper. Remove the rind from the Camembert and cut it into thin slices.

Arrange the cooked leeks on the brisée pastry and garnish with the Camembert slices then pour the egg mixture over them and top with a generous sprinkling of Grana Padano. Preheat the oven to 190° C static and bake for about 25 minutes.

Take your leek and Camembert pie out of the oven, let it rest for ten minutes and serve with a chilled glass of Prosecco Doc Treviso.