Leek Tart

A golden, crisp shortcrust pastry filled with tender, buttery leeks. The cream binds everything together while the cheese forms a light, gratinated crust.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 647
• Protein: 20 g
• Carbs: 42 g
• Fat: 44 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 800 g Leek ( sliced )
• 30 g Minimum butter sweet ( for cooking )
• 3 piece Egg ( whole )
• 200 ml Cream ( heavy or liquid )
• 100 g Emmental cheese ( grated )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the leeks

   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. Preparing the filling

   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. Assembling the tart

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven to maintain the pastry's crispness.