Leek and Bleu d’Auvergne tartlets - Bleu d'Auvergne PDO cheese
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Leek and Bleu d’Auvergne tartlets

Leek and Bleu d’Auvergne tartlets


  • 200 g Bleu d’Auvergne
  • 1 kg leeks
  • 4 to 5 of Swiss chard
  • 25 cl crème fraîche
  • 2 sheets of puff pastry
  • 50g butter
  • 1 egg
  • Salt
  • Pepper


  1. Preheat the oven to 200°C.
  2. Wash the leeks and cut into rounds. Blanch for 5 mins and drain.
  3. Heat the butter in a pan and gently sweat the leeks. Remove from the heat, season and leave to cool.
  4. Wash and steam the Swiss chard for a few minutes. Cut the Bleu d’Auvergne into strips.
  5. Place on a sheet of pastry. Cover with the leeks, Swiss chard and Bleu d’Auvergne. Pour over the crème fraîche. Cover with the second sheet of pastry and seal using water. Create a vent in the centre and baste using the egg yolk. Decorate according to taste.
  6. Bake for 30 to 40 mins before serving.


Details about the recipe

Recipe by chef Dominique Peythieu from “Le Garage” restaurant.
Photo credit: Pierre Soissons

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