Leek Tart
AI-generated image
Vegetarian French

Leek Tart

A classic French leek tart with a crisp, buttery pastry shell and a softly set custard enriched with Gruyère. Gentle sautéing brings out the leeks' sweetness before the tart is baked until bronzed and fragrant.

90 min 6 servings Medium
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How to prepare

1
Butter a 23 cm tart pan with a removable base. Rub the cold butter into the flour and 1/2 teaspoon of the salt until the mixture resembles coarse crumbs. Add 2 to 3 tablespoons of cold water and mix just until a dough forms. Press into a disk, wrap, and chill for 30 minutes.
2
Roll the chilled dough on a lightly floured surface to about 3 mm thick and fit it into the tart pan, pressing it into the corners without stretching. Trim the edge, prick the base with a fork, and chill for 15 minutes. Heat the oven to 190°C.
3
Line the shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for 6 to 8 minutes more, until the base looks dry and the edges are lightly golden.
4
While the shell bakes, slice the leeks into thin half-moons. Melt 25 g of the butter in a wide skillet over medium-low heat, add the leeks and the remaining salt, and sauté for 12 to 15 minutes until very tender but not browned. Transfer to a bowl and drain any excess liquid.
5
Whisk the cream, eggs, Dijon mustard, black pepper, and half of the Gruyère until smooth. Spread the leeks over the warm pastry shell, pour in the custard, and scatter the remaining Gruyère over the top.
Leeks and custard assembled in the pastry shell before baking AI-generated image
6
Reduce the oven to 175°C and bake the tart for 28 to 35 minutes, until the filling is puffed at the edges, lightly golden, and only gently wobbly in the center. Cool in the pan for 15 minutes, then remove the rim, slice, and serve warm or at room temperature.
Golden French leek tart ready to slice and serve AI-generated image

Why this recipe works

Slowly softened leeks provide sweetness and depth, while Gruyère adds savory richness and the blind-baked pastry keeps the custard tender without becoming soggy.

Storage and reheating

How to store it

Refrigerate covered for up to 3 days. Cool completely before storing to prevent condensation from softening the crust.

How to reheat it

Reheat slices on a baking sheet at 175°C for 12 to 15 minutes, until the center is warm and the crust is crisp. Avoid microwaving if possible.

Nutrition / serving

582kcal
15.15 gprotein
47.26 gcarbs
37.46 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 15 Aug 2026 · updated 16 Aug 2026