Leeks are one of those vegetables that, if they’re in season, will be in my fridge. So if you, like me, often find yourself with a glut of leeks hanging around, this is a great, easy recipe to bring them to life.
To ensure a crunchy bottom on my tart, I like to par-bake the pastry. I don’t always do this, but with all the creamy, leeky goodness stacked on top of it, I find it a much-welcomed step
It’s finished with lashings of parmesan. More parmesan than you think nessesary. Because, why not?
For an autumnal Aperitivo Time combination, this tart pairs beautifully with A Cider Cocktail. The dry sweetness of the cider cuts nicely through the richness of the tart – would recommend.
LEEK, GRUYERE & PARMESAN TART
A simple, cosy tart for when you want something comforting, yet a little special. Sweet, buttery leeks meet melted Gruyère on a crisp pastry base. It's rich, savoury and makes a lovely lunch, or Aperitivo Time.
Ingredients
Ingredients
- 50 g salted butter
- 4 large leeks washed & very finely sliced
- 300 g ready-rolled puff pastry sheet
- 3 egg yolks (save some whites for glazing)
- 160 g crème fraîche
- 1 tsp dijon mustard
- 150 g Gruyère grated
- salt & freshly ground black pepper
- to serve: grated parmesan
Instructions
Method
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Preheat the oven to 180°c (fan-assisted).
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Melt the butter in a large heavy-bottomed pan over a medium heat. Add the sliced leeks and a good pinch of salt and cook, stirring regularly, for 12-15 minutes, or until they have collapsed and are starting to brown. Finish with a few good grinds of black pepper, then taste and adjust the seasoning, if needed.
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Meanwhile, lay the pastry, still on its baking parchment, onto a baking tray. Use a knife to indent a 1/2 inch border all the way round the pastry, then brush with some of the leftover egg whites and bake for 10 minutes.
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Combine the egg yolks, crème fraîche, mustard and a good pinch of salt and black pepper in a bowl. Set to one side until you are ready to build the tart.
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Sprinkle the grated Gruyère evenly over the base of the par-cooked pastry, leaving the border clear. Top with the leeks, then pour the crème fraîche mixture over them. The mixture is quite fluid, so aim for the centre; the leeks will help keep it from running over the sides – though, if it does, don't worry. It may look a little rustic, but it will taste great. Bake for a further 18-22 minutes, or until the pastry is puffed, golden and cooked through. Let it cool for 5 minutes.
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Grate a lot of Parmesan over the top, more than you think. It should be covered with Parmesan! Finish with a crack of black pepper, then slice into squares, and eat warm.
If you have even more leeks to use up, you’ll love my Braised Leeks & Herb Oil recipe. Or, if you’re looking for more recipe inspiration, check out my Instagram or Substack.
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