French Leek Recipe
Here's a great leek recipe called flamiche from the Picardy region of France.
Learn a technique, not just a leek recipe
If you've done your homework and know something about French sauces, you'll see that in this leek recipe
you're actually making a bechamel sauce at the same time you're cooking the leeks.
I've seen recipes for flamiche asking you to make the bechamel sauce separately and then combine it with the leeks - but why bother? Unless you like those dirty pots and pans hanging out in your sink???
You might like to try varying the filling of this tart somewhat. Perhaps by adding some additional vegetable - carrots and broccoli would go well with the leeks. You can use the basic technique of making a béchamel sauce by adding
flour to coat your ingredients and then milk until it is heated through and thickened, in many different recipes.