Tarte à la Toulouse
A traditional French pie that captures the rich and savory flavors of Toulouse with duck confit and creamy leeks encased in a buttery pastry.
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Cooking tools:
- Tart pan
- Oven
- Fork
- Rolling pin
- Pan
- Stove
- Mixing bowl
- Wooden spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Kitchen timer
- Spatula
- Whisk
- Measuring spoon
- Plate
Ingredients
- Pastry Dough - 1 sheet
- Duck Confit - 2 pieces
- Leeks - 2 medium, thinly sliced
- Onion - 1 large, finely chopped
- Garlic - 2 cloves, minced
- Butter - 50g
- Flour - 2 tablespoons
- Cream - 200ml
- Cheese (Gruyere or Comté) - 150g, grated
- Parsley - a handful, chopped
- Salt and Pepper - to taste
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