Leek, pear & Jeanne tart

INGREDIENTS
- 1 Jeanne
- 1 vegan puff pastry
- 3 nice leeks
- 1 pear
- 2 medium onions
- 2 tablespoons of neutral oil
- 5 tablespoons of vegetable cream
- A little neutral oil for cooking
- A little brown sugar
- Salt, pepper

RECIPE
Thinly slice the leeks and onions. Sauté them over medium heat in a frying pan with the oil.
When they start to cook, check that the heat is not too high, they should not brown. If necessary, lower the heat to medium-low. Leave to cook until the mixture is soft and melting. Season with salt and pepper, add the vegetable cream and mix. Add half of the Jeanne in pieces and mix well until the Jeanne is well incorporated.
Line a pie dish with baking paper and place the puff pastry inside. Prick the bottom and pour in the leek fondue. Smooth the surface well. Place thin slices of pears on top. Using a brush, lightly oil the entire surface of the tart (including the pears). Sprinkle a little sugar over the pears. Bake at 170°C for about 25 minutes. The tart should be golden brown.
Cut the rest of the Jeanne into slices and spread them over the tart. Serve immediately.

Photo © Marie Laforêt