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Vegetarian, Busy evenings

Melted leek and Comté tartines

Melted leek and Comté tartines are a bistro style dish for 4, ready in 30 minutes and rated very easy, at about €2.40 per person. The trick is cooking the leeks low and slow under a lid so they soften and release their own liquid, before coating them in cream and melting Comté on top under the broiler.

Watch what melted leeks in cream can do under a blanket of grilled Comté, a real bistro dish ready in thirty minutes.

Melted leek and Comté tartines
Total time
30 min
Difficulty
Very easy
Cost per person
€2.40
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

The leeks melt gently in their own juices before meeting cream, then a layer of Comté that browns into a golden crust over grilled bread. You get the softness of the leeks, the richness of the cream sauce, and the crunch of toasted bread, all without any tricky technique. It's the kind of dish you'd find chalked on a bistro menu, yet it comes together at home in half an hour.

This recipe works well on a weeknight when you don't want to spend an hour cooking, and it also suits a relaxed Sunday dinner with the family. Kids tend to love melted cheese on crisp bread, and even leek skeptics often eat them happily once they're hidden in the cream. Serve with a green salad to round out the meal.

The ingredients

4 people

Bakery

  • Country bread 8 slices

Fruits and vegetables

  • Leeks 4
  • Green salad 1

Dairy

  • Thick heavy cream 20 cl
  • Grated Comté 150 g
  • Butter 20 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the leeks into thin rounds and wash them thoroughly in a large basin of water.

    Split them lengthwise before slicing, sand hides between the layers.

  2. Melt the butter in a sauté pan, add the leeks, season with salt and cover over low heat. 15 min

    A splash of water at the start keeps them from catching, you can skip it if they release enough liquid of their own.

  3. Add the cream and nutmeg, season with pepper, and let it thicken uncovered for a few minutes. 3 min

    The cream should coat the leeks without drowning them, otherwise the tartine turns soggy.

  4. Spread the leek mixture over the bread slices, top with Comté and broil until golden. 8 min

    Set the tartines on parchment paper, any cheese that drips won't burn onto the tray.

  5. Dress the salad with the olive oil, vinegar, salt and pepper, and serve it alongside the hot tartines.

    Serve the salad on the side rather than on top, its crunch contrasts with the soft leeks.

Our tips to get it right

  • Grate the Comté yourself instead of buying pre shredded cheese, it melts more evenly and browns into a nicer crust.
  • Pick bread slices thick enough to hold the leek mixture without turning soggy underneath.
  • If your leeks release a lot of liquid, drain them briefly before adding the cream so the tartine doesn't end up watery.

The variations

  • Swap the Comté for Gruyère or Emmental if that's what you have, you'll still get a melty golden topping.
  • For a richer version, cook some smoked bacon bits with the leeks before adding the cream.
  • For a quick kid friendly version, make mini tartines on sliced sandwich bread, they broil in less time.

What to serve it with

  • A green salad with vinaigrette
  • A light vegetable soup
  • Sparkling water with lemon

Storage

The leek and cream mixture keeps for 2 days in the fridge in a sealed container, without the bread. Reheat it gently in a pan before spreading it on fresh bread, since toasted bread doesn't keep well once it's been broiled.

Questions about this dish

Can you make the leek filling ahead of time?

Yes, you can make it the day before and keep it in the fridge. Reheat it gently in a pan before topping the bread so it stays creamy.

Can you freeze the leek and cream mixture?

Yes, you can freeze the creamy leeks on their own, without the bread or cheese. Thaw it in the fridge, then reheat it over low heat before assembling the tartines.

What kind of bread works best for these tartines?

A fairly thick slice of country bread holds up well under the creamy leeks without getting soggy. Avoid bread that's too soft or too thin, since it softens quickly under the sauce.

How do you get kids to eat leeks if they usually refuse them?

Once melted into cream and hidden under browned Comté, leeks lose the stringy texture that often puts kids off. Many children eat them happily in this form without noticing.

How long does it take to make melted leek and Comté tartines, with a side salad?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in melted leek and Comté tartines, with a side salad?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does melted leek and Comté tartines, with a side salad cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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