Use in leek tart or leek soup, or freeze in 1-cup (250 milliliters) containers to add to soups.Add the broth and let simmer over medium heat for 15 minutes until the leeks are tender and the broth is almost completely evaporated. In a large pot over medium-high heat, soften the leeks in the butter for five minutes.Delicious hot or cold, as an appetizer or as a light lunch with a salad.Sprinkle with the parsley and cut into squares. Bake for 35 minutes or until the dough is golden brown.Spread a layer of the cheese mixture within the borders of the pastry and top with a thick layer of leeks.Brush the edges of the dough with the egg mixture. Place the strips of dough along the edges of the crust and press lightly to adhere. Using a pastry brush, brush the edges of the dough with some of the egg mixture. Trim four strips, each one centimeter wide, from each side of the puff pastry. On a lightly floured work surface, roll out the puff pastry to a 25 centimeter square.
In another bowl, mix the cheese with the cream, whisking with a fork until combined.In a small bowl, combine the egg with the water, whisking with a fork until smooth.Line a baking sheet with a silicone mat or parchment paper. With the rack in the middle position, preheat the oven to 400✯ (200✬).I sincerely appreciate all the love that has been given to this little blog of mine. I only recommend products that I love and/or personally use or are similar to the products I use – all at no additional cost to you. That support allows me to continue to share my recipes with you. This way it’ll keep its shape nicely and still be warm enough to savor – though it tastes just as good when it’s room temperature too.ĭisclosure: As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s). I usually give this about 20-30 minutes after it’s out of the oven.
Remember, there are no eggs in this recipe to help bind everything together. One note though, don’t cut into the tart straight away. If you prefer to make your crust from scratch, like I do, I will provide you a buttery and flaky crust recipe below. If you have a ready-made pie crust then you are all set. Here’s a helpful video tutorial from Gourmet Magazine.įor this Savory French Leek Tart, you’ll only need 2-3 leeks, quality Gruyère or Comte cheese, light cream, and salt and pepper. Getting started: Leeks are dirty! So it’s important to thoroughly clean out the sandy dirt that often gets caught between the layers. How it manages to stay together must be the result of some gorgeous French culinary magic. I first tasted this particular tart during a brief stay in France and, unlike most savory tarts, it doesn’t require eggs. Season to taste, then pour this custard over the cheese and leeks. The leek, l e poireau, is harvested in France throughout most of the year, and recipes abound and vary by region and family. Put the eggs and egg yolks, cream and leek liquor in a bowl and beat until smooth. The French have elevated leeks to an almost noble ranking. I add them to soups, mashed potatoes, braise them in wine with pasta, and make this Savory French Leek Tart. They are one of my favorite seasonal ingredients for their gentle fragrance. Leeks are a staple in my springtime kitchen.
#Leek tart recipe how to#
As featured in Condé Nast Traveler Magazine “ How to Build the Ultimate Picnic Basket, According to Chefs Around the World.” (France)
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