Accessibility links


  • Ingredients
  • Pastry
  • 200 g plain flour
  • 100 g butter, room temperature
  • 50 ml water
  • 1 egg
  • Salt
  • Filling
  • 300 g leek
  • 1 onion, diced
  • 80 g bacon, diced
  • 4 medium eggs
  • 250 g sour cream
  • 80 g Comté, grated
  • 1 clove of garlic, chopped
  • 50 g snails (1 tin)
  • Salt, pepper, nutmeg

  1. Rub the flour and butter together, then add the water and egg and knead into a smooth dough, season with salt, cover and leave in a cool place.
  2. Cut the leak in half lengthways, wash it and cut into equal pieces. Sauté the onion and bacon in a pan, add the leek and sweat briefly before covering and leaving to cool. Beat the egg and sour cream together, add half the grated Comté, and season with the garlic, salt, pepper and nutmeg. Roll the pastry out and lay it into a greased baking tin, then fill with the leek mixture and the snails. Pour the egg mixture on top and scatter with the remainder of the grated cheese. Bake for about 45 minutes at 200°C.

Get new recipes

Enter your email below to be kept up to date on all of our latest news, recipes and more.

Sign up for Comté Newsletter