Moist Leek Gruyere Tart (Print View)
Velvety leeks, onion, and gruyere nestle in golden pastry for a savory, satisfying tart
# What You'll Need:
→ Shortcrust Pastry
01 -
180 grams all-purpose flour
02 -
Pinch of salt
03 -
90 grams unsalted butter, very cold, cut into cubes
04 -
60 ml chilled water
→ Filling
05 -
2 leeks
06 -
1 small yellow onion
07 -
30 grams unsalted butter or olive oil
08 -
0.5 teaspoon garlic, minced
09 -
2 large eggs
10 -
120 ml thick cream
11 -
1 teaspoon salt
12 -
0.5 teaspoon black pepper
13 -
1 teaspoon ground cumin (optional)
14 -
35 grams Gruyere cheese, shredded
# Directions:
01 -
Place the all-purpose flour and salt into the bowl of a food processor and blend briefly to mix.
02 -
Add the cold butter cubes to the flour and process until the mixture resembles fine crumbs. Gradually add chilled water, blending until a dough forms. Cease addition of water once the dough just comes together.
03 -
Turn the dough onto a lightly floured baking paper sheet, shape into a disk, cover with another sheet of baking paper, and roll out to a large rectangle. Transfer to the refrigerator and chill for at least one hour.
04 -
Remove the dough from the fridge, discard the top parchment, and use it to line a 35 x 10 cm rectangular or 24 cm round tart pan. Prick the base with a fork. Return to the fridge for 30–60 minutes, freezing for the last 15 minutes.
05 -
Preheat oven to 180°C. Blind bake the rested tart shell for 10 to 15 minutes, then set aside to cool.
06 -
Wash leeks thoroughly and slice thinly. Thinly slice the onion. Melt butter or heat olive oil in a non-stick pan over medium heat; add leeks, onion, and minced garlic. Sauté for 5 minutes until onions are translucent. Remove from heat and let cool slightly.
07 -
In a mixing bowl, whisk together eggs, cream, salt, black pepper, and optional cumin. Stir in sautéed leeks, onions, and grated Gruyere cheese.
08 -
Pour the filling over the pre-baked pastry and bake for 25 to 35 minutes at 180°C, until the mixture is set and leeks are lightly golden.
09 -
Allow the tart to cool slightly and serve warm.
# Notes:
01 -
For optimal flakiness, ensure both butter and water are well chilled before preparing the pastry.