Creamy 3 ingredients leek tart
This easy recipe makes for a great starter or light main when served with a green salad. A buttery shortcrust pastry is topped with crème fraîche and soft sautéed leeks. The leeks are cooked low and slow which brings out their natural sweetness. 3 ingredients (+ oil and salt).
Recipe
Makes: 3 mini tarts (ø 12cm | ø 5in) | Time: 45 min
Ingredients
- 3 leeks, chopped white and light green parts only
- 3 tbsp crème fraîche / heavy cream
- 1 shortcrust pastry (or 1/2 of this recipe)
- Salt
- Olive oil (or other oil)
Method
- Pre-heat oven to 180°C (350°F).
- Clean leeks, halve lengthwise and wash out any dirt. Slice into 1 cm half moons (just under 1/2 in).
- Heat a bit of oil in a pan over medium-low heat. Add chopped leeks.
- Sauté for about 20min, stirring occasionally (the leeks should soften but not brown). Season with a big pinch of salt.
- Meanwhile roll out the shortcrust pastry dough, line the three individual moulds and blind bake for 20min.
- Once the pastries are cooked, coat the bottom with a tablespoon of crème fraîche each.
- Top with a generous layer of leeks.
- Bake for another 10min.
- Remove tarts from moulds, top with a pinch of salt and serve with a green salad.
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the tart to your preference, diet and ingredients available to you.
Core: Cream base + toppings.
Substitutions:
| Recipe components | Possible substitutions* |
| Crème fraîche / Heavy cream | • Fromage blanc • Thick sour cream |
| Leeks | • Onions and bacon • Goat cheese, caramelised onions and roquette (added to serve) • Mushrooms |
| Shortcrust pastry | • Pizza dough (rolled thin) for the traditional flammekueche base |
Country
France
France
The Global Homecook 