Easy Leek Bake with Emmental and Cream

At home I usually do the cooking, but today my wife made an exception and cooked a recipe her boss gave her: a leek tart. Since she's not passionate about cooking she always picks simple recipes, and this one really is; the result was good.

Here's the recipe. The cooking times are by eye, because when I asked her what temperature to set the oven to, she answered "nice and warm" — and of course at 150 degrees it's nice and warm, but at 200 even more so. I didn't ask about the cooking time, because she'd have said "a little while".

Leek Bake.

Ingredients (for 4 people, as a main dish)
3 large leeks
100 ml cream
Sliced sandwich bread (to cover a tray of about 40 x 30 cm)
A little milk
A little butter
Emmental cheese

Method
Brown the leeks well in olive oil so they cook through; when they start to dry out, just before they burn, add a little water, so you can cook them for longer. Leave them like this for 30 minutes, then add the cream and cook for about 4 minutes.

Butter the tray that will go in the oven and line the bottom with the sandwich bread. Sprinkle a few drops of milk over the bread so it stays juicier.

Lay a layer of Emmental slices over the bread, and on top of these spread the leek and cream mixture.

Top with grated Parmesan and a little butter, and into the oven. Lacking any data, we baked it for 15 minutes at 170 degrees and it turned out well — as you know, this always depends on the oven. Simple and good. Perfect for beginners.

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