Everyday recipes, explained simply.

Leek & Gruyère Tart

Silky, slow-cooked leeks in a rich cheesy custard, in crisp pastry.

By The Food Gene Updated

  • Confident
Prep
20 mins
Cook
45 mins
Rest or rise
15 mins
Serves
6
Level
Confident
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A baked cheese and vegetable tart

Shop-bought shortcrust makes this an easy weekend lunch.

Cook the leeks slowly until very soft and sweet; it makes all the difference.

Ingredients

Serves 6

Method

  1. Line the tin

    Line a 23 cm tart tin with the pastry, leaving the extra hanging over the edge, and chill for 15 minutes. Heat the oven to 200°C (180°C fan).

    Timer: 15:00

  2. Blind bake

    Line with paper and baking beans and bake for 15 minutes.

    Timer: 15:00

  3. Finish the base

    Remove the beans and bake 5 minutes more. Trim the edge with a sharp knife. Lower the oven to 180°C (160°C fan).

    Timer: 5:00

  4. Cook the leeks

    Meanwhile, cook the leeks gently in the butter with a pinch of salt for 12 minutes until very soft. Let them cool a little.

    Timer: 12:00

  5. Fill and bake

    Whisk the eggs, cream, nutmeg and some pepper. Spread the leeks and cheese in the case, pour over the custard and bake for 25 minutes until just set.

    Timer: 25:00

  6. Rest

    Leave for 10 minutes before slicing.

Questions about this recipe

Why is my pastry base soggy?

It needed longer blind baking, or the leeks were too wet. Bake the case until it is dry and lightly golden before filling.