Leek & Gruyère Tart

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

The Food Gene · https://thefoodgene.com/recipe/leek-gruyere-tart/

Prep
20 mins
Cook
40 mins
Yield
Serves 6
Level
Medium

Ingredients

  • 320 g ready-rolled shortcrust pastry
  • 3 leeks, sliced
  • 25 g butter
  • 3 eggs
  • 200 ml double cream
  • 100 g Gruyère, grated
  • 1 pinch of nutmeg

Method

  1. Line the tin. Line a 23 cm tart tin with the pastry and chill for 15 minutes. Heat the oven to 200°C (180°C fan).
  2. Blind bake. Line with paper and baking beans and bake for 15 minutes. Remove the beans and bake 5 minutes more. Lower the oven to 180°C (160°C fan).
  3. Cook the leeks. Meanwhile, cook the leeks gently in the butter for 12 minutes until very soft.
  4. Fill and bake. Whisk the eggs, cream and nutmeg. Spread the leeks and cheese in the case, pour over the custard and bake for 25 minutes until just set.

Chef tip

Take it out when the middle still has a slight wobble. It sets as it cools.

Storage

Keeps 2 days in the fridge. Warm through before serving.

Swap it

Use mature cheddar, or add crispy bacon.