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Pear, leek and emmenthal pie


20 minutes


25 minutes



Pear, leek and emmenthal pie
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15 ml (1 tbsp.) butter
3 leek whites, thinly sliced
1 garlic clove, chopped
2 pears, cut into cubes about 1 cm (1/2 in.) each
2 sprigs of fresh thyme
60 ml (1/4 cup) white wine
80 ml (1/3 cup) sliced almonds
Ground black pepper
4 pie shells, 15 cm (6 in.) in diameter
310 ml (1 1/4 cups) cooked ham, cut into cubes
250 ml (1 cup) 35% M.F. cooking cream
130 g (4 1/2 oz.) Emmenthal cheese, sliced


  1. Preheat oven to 180°C (350°F).
  2. In a large pan, heat the butter over medium heat and sweat the leeks and garlic for 2 minutes (without browning).
  3. Add the pears and thyme, and continue cooking for 1 minute.
  4. Deglaze with white wine and let reduce until almost dry.
  5. Add the almonds and season with pepper.
  6. Remove from heat and let cool.
  7. Precook the pie shells for 4 to 6 minutes.
  8. Divide the leek preparation and ham cubes into the precooked pie shells.
  9. Pour 60 ml (1/4 cup) of cream into each pie.
  10. Garnish with a few slices of Emmenthal.
  11. Bake for 15 minutes.
  12. Serve hot with a green salad.


You can use the same quantity of ingredients with a 25 cm (10 in.) diameter pie shell.

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