Leek and Cheese Tart

Name: Leek and Cheese Tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: France
Ingredients: 1 pie dough; 500 g of leeks; 100 g of shredded cheese ((Emmental, Comté)); 200 ml of crème fraîche; 3 eggs; 1 tbsp of olive oil; 1 pinch of salt; 1 pinch of pepper; 1 pinch of nutmeg

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Leek and cheese tart is a savory specialty made of a crispy crust filled with tender leeks and a creamy cheese filling. The leeks are first cooked until soft, then mixed with eggs and cream before baking. This tart is served hot or warm as a starter or as a main with a salad.

Total time: 50 min
Prep: 15 min
Cook: 35 min
Difficulty: Easy
Per person: €1.75

By the CookinBreak team

Ingredients 9

servings

Estimated cost €7.00

Equipment

Oven
Pie pan(about 24–26 cm)
Skillet
Knife
Cutting board
Mixing bowl
Whisk
Spatula

Instructions

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Wash the leeks thoroughly to remove the sand. Cut them into thin slices.

In a pan with the olive oil, cook the leeks over medium heat for about , stirring, until tender.
In a mixing bowl, whisk the eggs with the cream. Add the salt, pepper and nutmeg, if using. Then stir in the grated cheese.
Preheat the oven to 350 °F. Unroll the shortcrust pastry into the pan and prick the bottom with a fork.
Spread the cooked leeks over the pastry, then pour the egg and cream mixture over the top.
Bake for until the tart is golden and the filling is set in the center.
Let cool for a few minutes before cutting into slices and serving.

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Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Quiche Lorraine

1 hEasy

For dessert

5.0

Petit Beurre Butter Cookies

30 minEasy

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

420kcal

Protein15 g14%
Carbs30 g29%
Fat26 g57%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the tart from weeping, cook the leeks until all their moisture has evaporated before adding them to the crust. 💧 Another technique is to sprinkle 1 tbsp of fine semolina or breadcrumbs over the bottom of the crust: it will absorb the excess moisture during baking. 👨‍🍳

Freezing : Can you freeze this recipe?

Yes

Works very well, baked, up to 2-3 months wrapped in plastic wrap and then foil.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Can be baked the day before. Reheat in the oven to keep it crisp.

Reheating : How do you reheat it?

Ideal in the oven at 160°C for 15-20 min. Air fryer possible. Microwave not recommended (softens the pastry).

Variations

Choose grated Emmental or Comté.
Add a pinch of nutmeg to the filling.
Let it cool for a few minutes before cutting into slices.

Mistakes to avoid

Leaving sand in the leeks: wash them thoroughly.
Forgetting to prick the bottom of the crust with a fork.
Taking the tart out too early: the filling should be set in the center.

Frequently asked questions

How do you prepare the leeks?

Wash the leeks thoroughly to remove the sand, cut them into thin slices, then cook them in a pan with the olive oil for about 10 minutes over medium heat, stirring.

How do you make the tart filling?

Whisk the eggs with the cream in a mixing bowl, add the salt, pepper and nutmeg, then stir in the grated cheese, Emmental or Comté, before pouring over the cooked leeks.

How long do you bake the tart?

Unroll the shortcrust pastry into the pan, prick the bottom, spread the leeks and the filling, then bake for 35 minutes at 180°C, until the tart is golden and set in the center.

Can you serve it as a main course?

Yes, this savory tart can be served as a starter or a main course, with a green salad. Let it cool for a few minutes before cutting into slices so it holds together better.