Perfect for a weekday lunch or light dinner
Easy leek tart with only 5 ingredients + oil, salt and pepper.
Recipe
Serves: 2 to 4 with sides | Filling for a 22cm ø tart | Time: <1h
Ingredients
- Shortcrust pastry (uses 1/2 pastry)
- 1 tbsp olive oil (or butter)
- 4 leeks
- 6 tbsp (90ml) crème fraiche or heavy cream
- 2 eggs
- 1/4 tsp nutmeg
- Salt
- Pepper
Method
- Pre-heat your oven to 180°C (350°F) – convection oven.
- Clean and slice leeks.
- Sweat leeks in oil, over medium low heat, for about 20min, stirring once in a while. The leeks should be soft but not browed. Don’t forget to season with a pinch of salt.
- Whilst the leeks cook off, blind bake the shortcrust pastry, 20minutes at 180°C.
- Once the leeks are ready, whisk in eggs, cream, nutmeg and season with a pinch of salt and pepper.
- Add leek filling to the blind-baked pastry.
- Cook at 180°C for 20 to 25 min.
- Serve with mash and/or salad.
Substitutions
I highlight here the core that makes the soul of the dish and suggest possible substitutions to adapt the tart to your preferences, diet and ingredients available to you.
Core: Pastry, leeks, egg & “cream”.
Substitutions: Type of pastry, additional seasoning.
| Recipe components | Possible substitutions* |
| Shortcrust pastry | • Puff pastry |
| Crème fraiche | • Heavy cream • Fromage blanc • Ricotta • Greek yogurt (though there can be a risk of splitting) |
| Nutmeg | • Mustard • Herbs (thyme, oregano, etc.) • Cheese (parmesan, gruyere, etc.) |
Country
France
France
The Global Homecook 