Wonderfully savoury leek and cheese tart recipe for lunch or brunch with friends.
The mild onion flavour of leeks combined with delicious gruyère cheese and a hint of thyme on a crisp tart crust is a wonderful dish to serve at brunch, or at any type of celebration.
When working with leeks, it is important to fully clean them on the inside. Soil almost always manages to get in between the layers. The last thing you want is your guests biting down on missed dirt. To ensure you've got it all out, but the leeks open lengthwise under running water and separate each layer. You'll be surprise at how much dirt you'll find hiding in there.
I use my simple tart dough recipe for this dish, but a store-bought tart shell will also work. Follow the package instructions for blind baking before adding the filling to the tart shell.
Aside from being the perfect brunch dish, this tart can also be cut into thin wedges and served as appetizers. Suitable for ovo-lacto vegetarians.
(Makes 8 servings)
1 simple tart dough recipe, blind baked (see recipe for instructions)
4 large leeks, roots and dark green tops removed
1 tablespoon plant-based butter
1/2 teaspoon sea salt
1/2 cup half-and-half cream
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 cup gruyère cheese, grated
Prepare and blind bake the tart crust according to the instructions found in my simple tart dough recipe. Once baked, allow the crust to cool and increase the oven temperature to 375°F / 190°C. While the crust is baking, prepare the leek topping.
When cleaning the leeks, remove and discard the root end and remove the dark green tops. The light green and white portions only are used in this recipe. Slice the leek open lengthwise and clean out any hidden dirt from within the layers. Shake off any excess water then slice the leeks crosswise into 1/2-inch pieces.
In a sauté pan over medium-high heat, add the butter. Once the butter has melted, add the leeks and sprinkle with salt. Sauté until the leeks become tender (about 10 to 12 minutes). Add the cream and lower the heat to medium-low. Cook, stirring occasionally, until the cream reduces (about 8 to 10 minutes). Add the ground black pepper and thyme then mix well. Remove from heat and set aside.
Once the tart crust is cooled, add the grated cheese in an even layer in the bottom of the tart crust. Spread the leek mixture evenly over the cheese and bake for 30 minutes, or until the cheese has melted and started to bubble, and the tips of the leeks are starting to brown. Remove from the oven and let stand 10 to 15 minutes before serving.
Nutritional Information Per Serving:
total calories = 352 | total fat = 24.25g | saturated fat = 10.58g | cholesterol = 53mg | sodium = 598.53mg | net carbohydrates = 27.12g | dietary fibre = 1.28g | sugars = 2.01g | protein = 11.82g