Leeks under the crust
6 servings
45 minutes
Leek under a crust is a refined dish of European cuisine that combines the tenderness of stewed leek, the rich flavor of fried bacon, and the aroma of melted Gruyère cheese. Historically, leeks were valued for their softness and sweet taste, and baking them with cheese and butter makes them especially appetizing. Prepared this way, they develop a golden crust that crunches with each bite, revealing juiciness and depth of flavor. This dish is perfect as an independent appetizer or as a side to meat and fish dishes. The simplicity of preparation and harmony of ingredients make it a wonderful choice for a cozy dinner with family or friends.
1
Wash the leek, remove the root and outer green leaves. Bring a large pot of salted water to a boil, add the onion, and cook for 15 minutes until soft.
- Leek: 15 pieces
- Salt: to taste
2
Drain the water and place the onion in a baking dish.
3
Heat olive oil in a pan, add sliced bacon and cook, stirring, over low heat for 5 minutes until the bacon is browned. Remove it from the pan, drain excess fat, and place it in a dish with onions. Sprinkle with grated cheese and pieces of butter.
- Olive oil: 3 tablespoons
- Bacon: 2 pieces
- Gruyere cheese: 80 g
- Butter: 25 g
4
Bake for 15-20 minutes at 200 degrees until a golden crust forms. Serve immediately in the same dish.
