Leek Tart
Ingredients
- 1 pcShortcrust pastry (ready to use)
- 800 gLeek (sliced)
- 30 gUnsalted butter (for cooking)
- 3 pcEgg (whole)
- 200 mlCream (heavy or liquid)
- 100 gEmmental cheese (grated)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A golden, crisp shortcrust pastry filled with tender, buttery leeks. The cream binds everything together while the cheese forms a light, gratinated crust.
- 1
Clean and finely slice the leeks. Melt butter in a pan and sweat the leeks over low heat. They should become tender and translucent without browning.
- 2
In a mixing bowl, whisk the eggs with the cream. Season with salt, pepper, and a pinch of nutmeg. The mixture should be smooth.
- 3
Line a tart tin with the shortcrust pastry. Prick the bottom with a fork. Spread the drained leeks over the pastry, then pour the egg mixture over them. Sprinkle with emmental.
- 4
Bake at 180°C for 30 to 35 minutes. The tart is ready when the filling is set and the top shows a beautiful amber color.
Frequently asked questions
How do you get this dish right?
- Drain the leeks well after sweating them to prevent the pastry from getting soggy.
- The hint of nutmeg is essential to highlight the sweetness of the cream.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat in the oven to maintain the pastry's crispness.
