French · Dinner
Leek and Cheese Tart
A single wedge of open leek and cheese tart on a buttery shortcrust shell, filled with sweated leeks, Gruyere, and an egg-cream custard baked until just set. Nutmeg lifts the filling. Served warm with a small green salad on the side.
$4
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
479Calories
15.6gProtein
33.6gFat
25.2gCarbs
3.1gSugar
1.8gFiber
674mgSodium
234mgChol
18.3gSat Fat
256mgPotassium
324mgCalcium
1.8mgIron
0.8mcgVitamin B12
5mgVitamin C
vegetarian
herb-salt
hidden-gems
vegetarian
Instructions
1
Prep
Dust the work surface with flour and roll the chilled pastry dough into a round; line a 5-inch tart tin, trim edges, and chill 30 minutes.
2
Blind-bake
Line the pastry shell with foil and baking beans; bake at 375°F for 12 minutes until edges are pale gold, then remove foil and beans and bake 5 minutes more until the base is matte.
3
Sweat the sliced leek in melted butter over medium-low heat with salt for 8 minutes, stirring occasionally, until soft and translucent but not browned.
4
Whisk the egg, heavy cream, remaining salt, black pepper, and grated nutmeg in a bowl until evenly combined with no streaks of white.
5
Build
Scatter the sweated leek and half the Gruyere in the tart shell, pour the custard over, then top with remaining Gruyere and bake at 375°F for 22 to 25 minutes until puffed, just set, and golden brown.
6
Rest the tart in the tin for 5 minutes so the custard finishes setting before slicing.
7
Plate
Slide the tart onto a plate and serve warm as a wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g Gruyere cheese
- 22 small leek (about 100g)
- 5 oz140g, about half a disc shortcrust pastry dough, chilled
- 22 large eggs
- 1/2 cup120ml heavy cream
- 4 tsp4 tsp butter
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch nutmeg
- 2 tsp2 tsp all-purpose flour, for rolling
