Leek Tart from Belgium

Today, July 21, is the National Day of Belgium. On July 21, 1831, Leopold I was declared the first king of the Belgians. This anniversary is celebrated throughout the country with parades and concerts. Since my husband is from Belgium I wanted to prepare a festive dinner with Belgian food. I want my daughter to learn more about her father’s country of origin and culture. We started this morning with a Belgian Leek Tart and I want to share this recipe and video with you.

When my daughter and I make this recipe for our family, I always use a dairy free cheese because my daughter is lactose intolerant. I have to admit that it is not easy to find a non-dairy alternative that tastes as good as the dairy cheese. After many trials, I found the best tasting Dairy free cheddar cheese and I would like to share my discovery with you. It is called Daiya and is has all the attributes of traditional Cheddar. I find it at Fresh and Easy. Below is the recipe:

Leek Tart

Leek Tart

Continent: Europe

Languages spoken: 3 official languages: Dutch, French, German (including many non-official languages such as: Flemish and Walloon!)

English Recipe Name: Leek Tarte

Belgian Name: Flamiche aux Poireaux

Did you know? 

Like many European countries, Belgium is composed of a large number of immigrants. Immigrants are people that move from one country into another. Imagine abandoning your language, culture, and way of life! That’s why many kids can have a hard time adjusting to these new countries.

Action ideas: take a look at a map and think about all of the places you and your friends come from! Then look up recipes from those countries on Chef K and get a taste of their background!

Link to a resource where kids can learn more about this issue or take action:  http://www.knowyourcountry.com/belgium1111.html

Ingredient spotlight:  Leeks

Did you know Leeks are…?

Leeks belong in the same family of vegetables as garlics and onions.

The roman emperor Nero ate leeks to make his voice stronger, but this isn’t necessarily true.  However, scientists today agree that leeks are good for your heart.

Serving Size: 8



  • 4 tablespoons (or more) ice water
  • 3/4 teaspoon apple cider vinegar
  • 1 1/2 cups unbleached all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes


  • 1/2 cup whole milk
  • 1/2 cup heavy whipping cream
  • 1 large egg
  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 1/2 cup crumbled cheddar cheese
  • 1 1/2 cups Leek Confit

Big Chef Duties:

  1. In a blender mix flour and salt and add butter in small pieces.
  2. Preheat oven to 375°F. Roll dough to 12-inch round.
  3. Press dough into 9-inch-diameter tart pan with removable bottom.
  4. Put baking beads were the tart filling would go and bake for 30 minutes.
  5. Remove baking beads and continue cooking for 20 minutes.
  6. Remove crust from oven and allow to cool.
  7. Pour whisked mixture into the crust.
  8. Transfer back to the oven for another 35 to 40 minutes.
  9. Remove crust from oven and allow to cool.

Little Chef Duties:

  1. Add all ice water and cider vinegar in bowl.
  2. Gently apply water-vinegar mixture to form smooth mixture.
  3. Flatten dough into circular disk (about 6-8 inches in diameter). Wrap in plastic and refrigerate for two hours.
  4. Fold the excess dough inwards making sure that the tart walls are about 1.5 inches high.
    Whisk together milk, cream, egg, egg yolk, and salt.
  5. Sprinkle 1/4 cup cheese over bottom of crust; spread leek confit over cheese and sprinkle remaining cheese on top of leek confit.

Learn while you wait:

  • How is cheddar cheese made? Enzymes called rennet are added to milk which separates the milk into curds and whey. The curd is heated, pressed, and combined with salt. The curd is then left to mature as it turns to cheese.
  • The Manneken Pis is a funny statue on a public fountain. It is also the headquarters of the European Union and NATO.
  • Early records of the leek as food go as far back as the ancient Egyptians 4000 years ago!
  • The leek is a national emblem of Wales, whose soldiers historically wore the vegetable in their helmets.


  • Present whole and cut servings as required

Teach the kids how to say Bon Appetit in the languages spoken in Belgium:

Dutch: Eet smakelijk!

French: Bon Appétit!

German: Guten Appetit! 

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  1. Heck of a job there, it absetuloly helps me out.

  2. Aw, this was an incredibly good post. Taking a few minutes and actual effort to make a superb
    article… but what can I say… I procrastinate a whole lot and never manage to get nearly anything done.

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