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Creamy Leek Tart Recipe


  • Author: Michelle Minnaar
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This creamy leek tart is a classic French recipe made with pastry, leeks, eggs and cream. Best when the short crust pastry and the tart has a beautiful golden top. Serve with your favourite salad.


Ingredients

Units Scale
  • 2 (320g) JusRol shortcrust pastry sheets
  • 1.5kg (3.3lbs) leeks, trimmed and finely sliced
  • 50g (2 oz) butter
  • salt and pepper
  • 5 egg yolks
  • 500ml (2 cups) double [heavy] cream

Instructions

  1. Remove the pastry from the fridge and allow it to come to room temperature. 
  2. Roll out the pastry thinly on a lightly floured surface and line a 25 x 5cm (10 x 2 inch) flan dish. Chill for at least 20 minutes, and then lightly prick the base with a fork.
  3. Preheat the oven to 200°C (fan 180°C/400°F/gas 6). Place a baking sheet in the oven to heat up in the meantime. 
  4. Cover the pastry with parchment paper and fill with baking beans. Place the tart tin on the baking sheet and bake blind for 15 minutes.
  5. Remove from the oven. Place the baking sheet back in the oven. 
  6. Meanwhile, chop the leeks and melt the butter in a large frying pan. Add the leeks and stir to coat in butter. Cover and cook gently, stirring occasionally, for about 20 minutes until very soft, but not coloured. Season well. Set aside and cool.
  7. Beat the egg yolks and cream together, adding a little nutmeg if you like. Spread the leeks in the pastry case and pour over the egg and cream mixture.
  8. Bake in the oven at 200°C (fan 180°C/400°F/gas 6) for 15 minutes then lower the oven setting to 190°C (fan 170°C/375°F/gas 5) and bake for a further 30-35 minutes, or until set and browned on top.
  9. Serve with a fresh, green salad and new potatoes. Enjoy!

Notes

  • In this recipe I used ready-made shortcrust pastry, which weighed 640g (23oz). In the USA it’s known as pie crust and can be bought frozen or chilled. Pillsbury’s box of 2 pie crusts will do the trick.
  • After you’ve trimmed the excess shortcrust pastry, you will be left with approximately 200g (7oz) raw pastry. Feel free to make other things with it, or even create mini leek pies!
  • For best results, use homemade pastry. You won’t need as much though, so 450g (1lb) will do.
  • You can add a sprinkling of nutmeg to the leek filling to give the tart a different dimension.
  • This tart is best served as an accompaniment to a main meal.
  • You can use a loose-bottomed flan dish if you like.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main
  • Method: Bake
  • Cuisine: French

Keywords: leek tart, creamy leek tart, french leek tart, Flamiche, cheese and leek tart, Flamiche recipe