Category Archives: French Recipes

French Leek Tart Recipe

French Leek Tart Recipe

Tarte aux Poireaux:
Delicious recipe for a French leek tart adapted to the UK by using mature cheddar cheese.  (Gruyère cheese is more authentic but cheddar works very well).
Video Clip with French/English subtitles.

Ingrédients       ingredients
Préparation       cooking instructions
Un moule            
mould or tin
La pâte brisée  
shortcrust pastry
Une cuillerée    a teaspoon
Un rouleau         a rolling pin
Le fond                
the base

Préchauffez         Pre-heat
Mélangez              Mix
Étendez                  Roll out
Coupez                   Cut
Ajoutez                   Add
Assaisonez           Season
Chauffez                Heat
Versez                     Pour

shortcrust pastry
(100g plain flour, 60g butter, 1tspn French mustard, cold water to bind pastry together)
1kg leeks
50g watercress
7 eggs
100g serrano or parma ham
200g grated mature cheddar cheese.
28cm tart tin

Strong tip: Make the pastry base as thin as possible and cook the pastry base blind before adding the rest of the ingredients.

Printed recipe instructions in French.

Préchauffez le four à 210C
Prenez un moule à tarte anti-adhésif de 28cms.
Faites une pâte brisée avec 100g de farine, 60g de beurre, une cuillerée de moutarde et de l’eau froide.
Étendez la pâte au rouleau.
Piquez le fond avec une fourchette.
Maintenant il faut préparer un kilo de poireaux.
Retirez les feuilles vertes.
Coupez le bout de chaque poireau.
Lavez bien les poireaux.
Ensuite mettez 25g de beurre dans une casserole,
et chauffez les poireaux.
Faites cuire pendant 10minutes.
Faites écouler l’eau avant de répartir les poireaux sur le fond de pâte crue.
Ajoutez 50g de cresson,
100g de vieux cheddar râpé,
et 50g de jambon.
Mélangez sept oeufs dans un bol.
Versez les oeufs sur la tarte.
Ajoutez encore 100g de vieux cheddar râpé, 50g de jambon, et du poivre.

Temps de cuisson:  Environ 30 minutes

Une belle tarte aux poireaux!
– – –
Translate the verbs in the recipe instructions (highlighted in bold) into English.

If a sweet tart appeals, this is a delicious recipe for French strawberry tart:
Tarte aux fraises – French strawberry tart!

image for French leek tart

French Resources

Galette des Rois

Galette des Rois Recipe

A Galette des Rois is a traditional French Three Kings’ Day cake prepared for 6th January, Epiphany.
This is an easy recipe + video clip for a Galette des Rois using bought pastry.
It’s fun, delicious, and the video clip provides instructions + listening practice for anyone learning French.
The instructions in French and English are also printed below the video clip.
French/English Christmas traditions:
A coin is often hidden in the Christmas pudding …  In France a tiny figure called a ‘fève‘ or an almond is hidden in the galette des rois – Watch the video and see the fève nestled in the almond mixture.

1 packet de pâte feuilletée    
puff pastry
50g de pâte d’amande          
50g de sucre glace                       
icing sugar
1 oeuf battu                          
           beaten egg
un peu de farine                  
         a little flour
extrait d’amande                  
        almond extract
extrait de vanille                  
        vanilla extract
une fève ou une amande      
   figurine or almond
FOUR:  15mns à 210C              

How to make a Galette des Rois:

Downloadable Worksheet

image for a galette des rois - three kings' day cake

Main French Page:  French Resources

French Strawberry Tart

Recipe for Tarte aux Fraises

There are four stages to making a homemade French strawberry tart:

1. Make shortcrust pastry, roll it out thinly, lift it into a 30cm tart tin, and bake it.
2. Make a thick vanilla-flavoured custard (crème pâtissière), pour it onto the cooked pastry case and let it set.
3. Cut strawberries in half and place them neatly over the set custard.
4. Make a sugary glaze to brush over the strawberries

30cm metal tart tin
Oven Temperature:  180 C

1.  Shortcrust Pastry (= pâte brisée):
150g plain flour
75g butter

Rub the butter into the flour using just the tips of your fingers.
Add just enough cold water to turn the mixture into a ball of pastry dough.
Roll out the dough with a rolling pin, as thinly as possible, on a cool floured surface.
Make sure the pastry is at least 3cm wider than the pastry tin.
Lift it into the tin.  Cut off the leftover pastry with a knife and press a fork around the edges.
Cover the pastry base with greaseproof paper and something heavy that can go in the oven, e.g. baking beans:

image of baking beans

Bake for 15mns at 180 C
Check that the base is cooked, and leave to cool.

2.  Thick custard – Crème Pâtissière:
1/2 litre milk
4 egg yolks
100g sugar
1 tspn vanilla
30g plain flour
pinch salt
Heat the milk in a saucepan.
Mix egg yolks, sugar and flour in a bowl.
Gradually pour the warmed milk into the egg mixture, stirring all the time.
Pour the custard back into the saucepan and bring it slowly to the boil until the mixture starts to thicken.
Add vanilla + a pinch of salt and continue stirring for about a minute.
Turn off the heat, wait a few seconds, and then pour the custard into the pastry case.

3. Strawberries:
Cut 750g of strawberries in half, or quarters if very large, and place neatly over the crème pâtissière, starting from the outside of the tin and moving in circles into the middle.

4. Glaze:
Heat 2 tablespoons of fruit jelly/jam (Blackberry jelly is great) with 1 teaspoon of water, and brush over all the strawberries with a pastry brush.


image for French strawberry tart

– – – –

Delicious variation on the recipe for Tarte aux Fraises:
Follow the recipe for tarte aux fraises but use 2lbs of fresh plums instead of strawberries.
The big difference is that the plums need to be cooked first:
Cut the plums in half, take out the stones, and place them flesh down onto a heavy-based non-stick pan.
Sprinkle them with lots of caster or granulated sugar.
Bake until the skins of the plums look/taste quite caramelised.
Slide each of the plums carefully onto the custard trying to keep the plums whole and with their skins on top.
Cool and eat!

Another absolutely delicious variation on Tarte aux Fraises!
This time lightly butter two baking trays.
Slice about 6/7 apples (thinly but not too thinly) and lay them on the trays.
Bake them until soft.
Peel them off the trays and put them on the crème pâtissière.
Brush on a sugary glaze like the one in the strawberry tart recipe above.

Bought from a good French pâtisserie, these pastries are quite expensive, a really lovely treat, beautifully made with care and precision.
Much cheaper versions are available in large supermarkets, but they never look or taste quite as special.

French Resources