The Food Gene

Leek & Gruyère Tart

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

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

Prep
20 mins
Cook
45 mins
Rest or rise
15 mins
Serves
6
Level
Confident
  • 320 g ready-rolled shortcrust pastry
  • 3 leeks, sliced and rinsed well
  • 25 g butter
  • 3 eggs
  • 200 ml double cream
  • 100 g Gruyère (or a vegetarian Alpine-style cheese), grated
  • 1 pinch of nutmeg
  • Salt and black pepper
  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). (15:00)
  2. Blind bake. Line with paper and baking beans and bake for 15 minutes. (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). (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. (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. (25:00)
  6. Rest. Leave for 10 minutes before slicing.

Chef’s 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 (then it is not vegetarian).

Nutrition

Approximate values per serving
Energy 502 kcal 2,100 kJ
Fat 39.1 g
of which saturates 21.4 g
Carbohydrate 23.8 g
of which sugars 3.3 g
Fibre 2.6 g
Protein 12.5 g
Salt 1.01 g