How To: Savoury Leek Tart
Leeks are the love child of onions and butter. Tender and fragrant, they are the perfect filling for a savoury tart. For lunch, as an appetizer, or mini tarts as an hors d'oeuvre, a leek is delicious. Easy and quick to make (the pastry needs no resting time!) you can have this tasty vegetarian dish on the table in the oven in 30 min.
| Servings | Prep Time |
| 1 9 inch tart | 30 minutes |
| Cook Time |
| 40 minutes |
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Leeks are the love child of onions and butter. Tender and fragrant, they are the perfect filling for a savoury tart. For lunch, as an appetizer, or mini tarts as an hors d'oeuvre, a leek is delicious. Easy and quick to make (the pastry needs no resting time!) you can have this tasty vegetarian dish on the table in the oven in 30 min.
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Ingredients
Pastry
- 1 cup (140g) all purpose flour
- 1/4 tsp salt
- 1/4 cup water
- 1/4 cup extra-virgin olive oil
Filling
- 500 g leeks (about 3 medium)
- 4 tbsp salted butter
- fresh or dried Thyme leaves
- Salt and Pepper
- 2 eggs
- 1/4 cup crème fraîche
- 3/4 cup freshly grated Emmental cheese
Servings: 9 inch tart
Instructions
- Preheat the oven to 400°F
- Pastry: With a whisk, combine flour and salt in a medium sized bowl. Stir in the water, and then stir in the oil. Mix until thoroughly blended. Knead the dough briefly to bring it together. Press the dough into a 9 inch loose-bottomed metal tart tin. If you prefer, you can roll out the dough between two pieces of parchment paper (no need to use extra flour). Set the prepared tin aside.
- Filling: Trim the both ends of the leeks, removing the tough, green end. Slice the leeks in half lengthwise and rinse thoroughly (leeks can be very dirty). Slice the leeks widthwise into 1/4 inch (approx) half moons. In a large frying pan over medium heat melt the butter. When melted, add the leeks, season with salt and pepper, add the thyme, and cook (stirring frequently) until softened (approx 10 minutes).
- While the leeks are cooking, combine the eggs, crème fraîche, and cheese together in a large bowl. Stir in the leeks and mix well. Pour into the pastry shell.
- Overall, you will bake the tart for 40 minutes, until the crust is golden and the leek mixture is firm and browned. Check the tart at 30 minutes. Leeks can brown easily. If the colour of the leeks is good at this point, cover the top loosely with aluminum foil and continue to bake until the tart is completely done.
- This tart is best served at room temperature or slightly warm.
Recipe Notes
Note: if you do not have crème fraîche, you can use plain yogurt, sour cream, or omit and use one additional egg.
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