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Voorbereiden: 20 min.
Bereidingstijd: 45 min.
Keukengerei: taart-
vorm
van 22 cm
Preitaart uit Picardië
Het piedeeg maken (zie blz. 51).
De oven op 210° C (T7) voorverwarmen.
De preien met de snijschijf fijnsnijden
In een braadpan de boter smelten, de prei erbij doen,
vermengen en op laag vuur gedurende 20 minuten
laten smoren, zonder te laten verkleuren. Met zout en
peper kruiden.
Het deeg uitrollen en er een taartvorm mee bekleden.
Met een vork gaatjes in de bodem prikken. Er een
(met droge bonen of erwten) verzwaarde cirkel
vetvrij papier op leggen en 10 minuten in de oven
voorbakken.
Ondertussen de crème fraîche, de eieren, het zout en
de peper in de kom met het metalen mes doen. De
machine 30 seconden laten draaien.
De taartbodem uit de oven nemen, het papier met de
bonen verwijderen, de pei over de bodem verdelen
en het room-ei-mengsel erop gieten.
Met geraspte gruyère bestrooien en in 25 minuten in
de oven gaar laten worden.
Heet opdienen.
Ingrediënten
(voor 4 personen))
piedeeg
3 preien
50 g boter
3 eieren
100 g crème fraîche
60 g geraspte gruyère
zout, peper
70


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