Cake of leeks

The cake of leeks is a tart Dining ease made containing Fromage fatty (pellet of Romedenne) and of egg S, the Cake of leeks is tasted hot and accompanied by a wine of Burgundy.

This speciality of the city of the Copères is put at the honor by the Brotherhood of Quarteniers of the cake of leeks (Confrérie CQFD) which was created in 1956 and of which the essential goal is " to make known the specialities and the charms of the area dinantaise as well as the culinary traditions régionales".

It is possible to taste the cake of leeks at the time of the Braderie of Dining which takes place each year, as from the first weekend on September and lasting all this week.

Receipt of the cake of leeks

Ingredients (for a cake of leeks)

Bread dough (± 500 G)
12 eggs
500 G of pellet of Romedenne
200 G of butter

Preparation

To preheat the furnace with 195 °C.

Extend the bread dough to the fondd' a turntable with tart

Émiettez the pellet on the paste.

Break then eggs in a dish, salt and pepper liberally. Beat vigorously.

Then have the small butter cubes on tout.répandez the eggs Ajoutez 2 to 3 turns of pepper mill.

Charge 30 minutes with 195 °C.

To eat very hot accompanied by glass of Burgundy, for a tasting in the code of practice!

To note that for bitten cake of leeks, a contest of the big eater of cake of leeks is organized the first weekend of Dining September in the small town of … Attention, obligatory drive!

See too

Tart with the Maroilles cheese

Source

http://internaude.selfhosting.net/article.php?sid=109

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