Why You’ll Love This Recipe
This tart offers the perfect balance of creamy, savory flavors. The Gruyère cheese provides a rich, nutty taste that pairs beautifully with the sweet caramelized leeks and onions. The flaky, buttery crust holds everything together, creating a satisfying texture that’s crisp yet tender. Whether you serve it warm or at room temperature, this leek tart is sure to become a favorite in your recipe collection.
Ingredients
For the Pastry:
- 180 grams all-purpose flour
- Pinch of salt
- 90 grams cold unsalted butter, cubed
- 60 ml chilled water
For the Filling:
- 2 leeks, cleaned and thinly sliced
- 1 small yellow onion, thinly sliced
- 30 grams unsalted butter (or olive oil)
- 2 large eggs
- 120 ml thick cream (heavy cream or half-and-half)
- 1 teaspoon regular salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin (optional)
- 35 grams Gruyère cheese, shredded
Directions
1. Prepare the Pastry:
- In a food processor, combine the flour and salt. Add cold butter and pulse until the mixture resembles breadcrumbs.
- Gradually add chilled water, a little at a time, until the dough comes together.
- Roll the dough into a disk, wrap it in plastic, and chill in the fridge for at least an hour.
2. Prepare the Tart Shell:
- After chilling, roll the dough onto lightly floured baking paper.
- Line your tart pan with the dough and prick the base with a fork. Chill for another 30 minutes, then freeze the shell for 15 minutes before blind baking it in a 350°F (180°C) oven for 10-15 minutes.
- Set the tart shell aside to cool.
3. Cook the Leeks and Onions:
- In a large pan, melt butter over medium heat. Add the sliced leeks, onions, and garlic, and sauté for about 5 minutes until softened and translucent.
- Remove from heat and allow the mixture to cool slightly.
4. Prepare the Filling:
- In a mixing bowl, whisk together eggs, cream, salt, pepper, and cumin (if using).
- Stir in the sautéed leeks and onions, followed by the shredded Gruyère cheese.
5. Assemble the Tart:
- Pour the leek and cheese mixture into the pre-baked tart shell.
- Bake for 25-35 minutes at 350°F (180°C) until the filling is set and golden on top.
6. Serve:
- Let the tart cool slightly before serving. It can be enjoyed warm or at room temperature for the best flavor.
Servings and Timing
- Prep time: 20 minutes (for pastry)
- Cook time: 1 hour
- Total time: 1 hour 20 minutes
- Servings: 6-8 servings
Storage and Reheating
Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat in the oven at 350°F (180°C) for 10 minutes or serve cold.
FAQs
1. Can I use store-bought pastry for this recipe?
Yes, you can use pre-made pastry dough to save time. Just follow the instructions on the packaging for blind baking.
2. Can I make this tart vegetarian?
Yes, this recipe is already vegetarian! You can even make it vegan by using a dairy-free butter substitute, plant-based cream, and vegan cheese.
3. Can I use a different type of cheese?
While Gruyère is ideal for its nutty, creamy flavor, you can substitute it with other cheeses like cheddar, Comté, or even goat cheese for a different taste.
4. Can I freeze this tart?
Yes, you can freeze the tart either before or after baking. To freeze, wrap it tightly in plastic wrap and then foil. When ready to serve, thaw in the fridge overnight and reheat in the oven.
5. How can I make the tart spicier?
You can add a pinch of red pepper flakes or chili powder to the filling for a bit of heat. Adjust the amount to suit your spice preference.
6. Can I add other vegetables to the tart?
Absolutely! You can add vegetables like spinach, mushrooms, or roasted bell peppers for more flavor and color.
7. Can I make this tart in advance?
Yes, you can prepare the tart the day before. Just refrigerate it after baking and reheat before serving for the best results.
8. Can I use a different type of onion?
Yes, you can use other types of onions such as red onions or shallots. They will give a slightly different flavor but will still work well in the recipe.
9. How do I know when the filling is set?
The filling will be set when it is golden on top and no longer jiggles in the center. You can also test it by inserting a knife—if it comes out clean, the tart is ready.
10. Can I serve this tart with a side dish?
This leek tart is delicious on its own, but it pairs beautifully with a fresh salad or roasted vegetables for a more complete meal.
Conclusion
This Moist Leek Tart with Gruyère and Onions is a perfect blend of savory, creamy, and slightly sweet flavors. The combination of caramelized leeks, melted cheese, and a buttery, flaky crust makes it a comforting yet elegant dish suitable for any occasion. Whether you serve it as a light lunch, appetizer, or dinner, this tart is sure to impress.
Moist Leek Tart with Gruyère and Onions: A Rich and Flavorful Dish
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Moist Leek Tart with Gruyère and Onions is a savory dish that combines the richness of Gruyère cheese, the delicate sweetness of caramelized leeks and onions, and the flakiness of a buttery pastry crust. Perfect for a light lunch, side dish, or appetizer.
Ingredients
For the Pastry:
180 grams all-purpose flour
Pinch of salt
90 grams cold unsalted butter, cubed
60 ml chilled water
For the Filling:
2 leeks, cleaned and thinly sliced
1 small yellow onion, thinly sliced
30 grams unsalted butter (or olive oil)
2 large eggs
120 ml thick cream (heavy cream or half-and-half)
1 teaspoon regular salt
½ teaspoon black pepper
1 teaspoon ground cumin (optional)
35 grams Gruyère cheese, shredded
Instructions
- Prepare the Pastry: In a food processor, combine the flour and salt. Add cold butter and pulse until the mixture resembles breadcrumbs. Gradually add chilled water, a little at a time, until the dough comes together. Roll the dough into a disk, wrap it in plastic, and chill in the fridge for at least an hour.
- Prepare the Tart Shell: After chilling, roll the dough onto lightly floured baking paper. Line your tart pan with the dough and prick the base with a fork. Chill for another 30 minutes, then freeze the shell for 15 minutes before blind baking it in a 350°F (180°C) oven for 10-15 minutes. Set the tart shell aside to cool.
- Cook the Leeks and Onions: In a large pan, melt butter over medium heat. Add the sliced leeks, onions, and garlic, and sauté for about 5 minutes until softened and translucent. Remove from heat and allow the mixture to cool slightly.
- Prepare the Filling: In a mixing bowl, whisk together eggs, cream, salt, pepper, and cumin (if using). Stir in the sautéed leeks and onions, followed by the shredded Gruyère cheese.
- Assemble the Tart: Pour the leek and cheese mixture into the pre-baked tart shell. Bake for 25-35 minutes at 350°F (180°C) until the filling is set and golden on top.
- Serve: Let the tart cool slightly before serving. It can be enjoyed warm or at room temperature for the best flavor.
Notes
If you’re short on time, you can use store-bought pastry dough for the crust.
This recipe is already vegetarian! For a vegan version, substitute with plant-based butter, cream, and vegan cheese alternatives.
Feel free to experiment with other cheeses such as cheddar or goat cheese for different flavors.
If you can’t find Gruyère, Comté or even mild cheddar are good alternatives.
For a more colorful tart, add vegetables like spinach or mushrooms.
- Prep Time: 20 minutes (for pastry)
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg
