Simple, elegant, and richly satisfying, this lovely leek tart recipe is inspired by a classic savory tart from the north of France. This version features the tangy addition of goat cheese, which perfectly complements the sweetness of the leeks...and provides a little extra oomph. Equally inviting for either a celebratory spring brunch or just a casual lunch, a sprightly green salad served alongside makes it a particularly attractive meal.
When it comes to the crust for this tart, you could certainly use any pastry recipe you enjoy. But I recommend simply rolling out a half batch of my favorite butter pie crust. It makes a scrumptious, and wonderfully generous, tart shell.
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Ingredients for Leek Tart
- butter pie crust dough
- unsalted butter
- leeks
- shallot
- fresh goat cheese
- eggs
- heavy whipping cream
- kosher salt
- fresh ground black pepper
See recipe card for quantities.
Instructions for Leek Tart
Prepare the Crust
Prepare a batch of butter pie crust dough. Set the dough aside to rest in the refrigerator for at least an hour before proceeding. (Since you only need a single crust for this recipe, you can half the recipe if you like...but I recommend simply freezing the remaining half for future use.)
When ready to proceed, heat oven to 375℉. On a lightly floured surface, roll out the butter pie crust dough into a large disk about ⅛ inch thick.
Transfer the disk to a tart or quiche pan with deep sides and a removable bottom, gently easing it down into the bottom and corners of the pan.
Fold the excess dough down into the pan and press along the sides to form an even crust. Place the tart pan on a rimmed baking sheet (to catch any residual butter that may seep out from the crust as it bakes).
Line the crust with tinfoil and add some pie weights. Then blind bake the crust for 20 to 25 minutes, or until the sides are set. Remove the pie weights and tinfoil, setting the crust aside while you prepare the filling.
Prepare the Filling and Assemble the Tart
Clean the leeks thoroughly, slice them in half lengthwise, and then chop them thinly into half moons. Finely chop the shallot.
Then melt the butter in a large skillet over medium heat. Add the chopped leeks, shallot, and ½ teaspoon of the salt. Sauté, stirring occasionally, until beginning to turn golden, about 10 minutes.
In a medium bowl, whisk the eggs and heavy whipping cream together well. Add the remaining ½ teaspoon salt and the pepper, giving the mixture another brief whisk.
Spread the sautéed leek mixture evenly over the bottom of the partially baked tart crust.
Then dot the goat cheese over the leek mixture.
Gently pour the egg and cream mixture over the leek mixture and cheese.
Bake for 30 to 35 minutes, or until the filling appears golden and slightly puffed.
Allow the tart to cool slightly before removing it from the pan. Serve warm or at room temperature.
Hint: If you have any fresh nutmeg on hand, I recommend grating a pinch into the egg and cream mixture before pouring it into the crust. Nutmeg just lends another dimension of deliciousness...with an aromatic woodsy warmth, it brings a captivating je ne sais quoi, so to speak!
Variations
- Not a fan of goat cheese? - Feel free to swap out the goat cheese for your favorite variety...a few good alternatives would include dollops of ricotta, shredded Gruyère or Comte, or crumbled blue cheese.
- Don't have a shallot on hand? - You can simply substitute some finely chopped red or yellow onion here.
- Want to toss some herbs into the mix? - A little sprinkle of chopped fresh thyme, marjoram, or chervil would be a few excellent choices. If incorporating thyme, add it to the chopped leeks and shallot when they are cooked in the skillet. But if you are incorporating a more delicate herb like marjoram or chervil, then it's best to add it to the egg mixture before pouring into the tart shell.
Equipment
When it comes to choosing the best tart pan for this recipe, I recommend a basic metal one with a removable bottom. My favorite is by Gobel (pictured in this recipe). Made of tinned steel, it measures 10 inches in diameter with 2 inch sides, and it is super handy for all sorts of tarts and quiches.
Storage
Leftover slices of leek tart can be stored in the refrigerator, loosely covered, for 3 to 4 days. When it comes to reheating, the best method is gently in a low oven.
Related
Looking for more brunch ideas? Try these:
📖 Recipe
Leek Tart
Equipment
- 10 inch round tart or quiche pan with deep sides (preferably a metal one with a removable bottom)
- rimmed baking sheet
Ingredients
- ½ batch butter pie crust dough
- 2 tablespoons unsalted butter
- 2 thin leeks sliced in half lengthwise and then thinly chopped into half moons
- 1 medium shallot, finely chopped (about 1 cup)
- 4 ounces fresh goat cheese
- 3 large eggs
- 1 cup heavy whipping cream
- 1 teaspoon kosher salt, divided
- ½ teaspoon fresh ground black pepper
Instructions
Prepare the Crust
- Prepare a batch of butter pie crust dough. Set the dough aside to rest in the refrigerator for at least an hour before proceeding. (Since you only need a single crust for this recipe, you can half the recipe if you like...but I recommend simply freezing the remaining half for future use.)
- Heat oven to 375℉ and roll out the dough into a large disk about ⅛ inch thick.
- Transfer the disk to a 10 inch tart or quiche pan with deep sides, gently easing it down into the bottom and corners of the pan. Then fold the excess dough down into the pan and press along the sides to form an even crust.
- Line the crust with tinfoil and add some pie weights. Place the tart pan on a rimmed baking sheet (to catch any residual butter that may seep out from the crust as it bakes).
- Blind bake the crust for 20 to 25 minutes, or until the sides are set, and then remove the pie weights and tinfoil. Set the crust aside.
Prepare the Filling and Assemble the Tart
- Melt the butter in a large skillet over medium heat. Add the chopped leeks, shallot, and ½ teaspoon of the salt. Sauté, stirring occasionally, until beginning to turn golden, about 10 minutes.
- In a medium bowl, whisk the eggs and heavy whipping cream together well. Add the remaining ½ teaspoon salt and the pepper, giving the mixture another brief whisk.
- Spread the sautéed leek mixture evenly over the bottom of the partially baked tart crust. Then dot the goat cheese over the leek mixture.
- Gently pour the egg and cream mixture over the leek mixture and cheese.
- Bake for 30 to 35 minutes, or until the filling appears golden and slightly puffed.
- Allow the tart to cool slightly before removing from the pan. Serve warm or at room temperature.
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