Leek tart with parmesan gratin

Heat the butter to a low setting. Let the butter melt, but do not discolour. Stir in the flour until it comes off the bottom of the pan. Add the warm milk little by little and beat well with a whisk for a smooth sauce. Let the sauce simmer for a few minutes. Stir in the heat from the heat source and season with salt, pepper and nutmeg. Leave the sauce until later use.

Bring a large pan with water and salt to the boil. Blanch the leeks for about 3 minutes in the boiling water. Rinse the leeks under cold water and let it drain well.

Preheat the oven to 220 ° C. Line the baking dish with the puff pastry and press the seams well. Leave the dough overhanging on the edge or cut it neatly.

Cut the leeks until they fit exactly in the length and place them with the cutting edge upwards on the dough. Pour the cheese sauce over and fry the cake low in the oven for about 30 minutes until golden brown.