Easy leek tart

Easy leek tart

Based on 13 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"In my opinion, leeks are a vegetable that don’t get enough attention. That’s why I wanted to make them the star of the show in this tart. The blanching step is really important, because with such a short baking time, the leeks wouldn’t be able to get tender all the way through, so definitely do not skip it! The Pecorino can be replaced with Gruyère cheese for a more intense and savory flavor."

Difficulty

Easy 👌
15
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings2
1
leeks
½
puff pastry sheet
100 g
crème fraîche
1
eggs
75 g
Pecorino cheese
¼ tsp
cayenne pepper
½
lemon
salt
pepper
butter (for greasing)
MetricImperial

Utensils

cutting board, knife, pot, colander, kitchen towel, oven, baking sheet (9x13 in.), bowl, whisk, grater

How-To Videos

how-to-crack-separate-and-store-eggs

How to crack, separate, and store eggs

how-to-clean-and-cut-leeks

How to clean and cut leeks

shortcut-puff-pastry

Shortcut puff pastry

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal393
Protein22 g
Fat49 g
Carb42 g
  • Step 1/3

    Wash the leeks and halve them widthwise so they are approximately the length of your baking tray. Blanch leeks in a pot of boiling salted water for approx. 4 – 5 min. Rinse in cold water and pat dry with kitchen towels, then slice in half lengthwise to expose the inside of the leeks.
    • 1 leeks
    • salt
    • cutting board
    • knife
    • pot
    • colander
    • kitchen towel

    Wash the leeks and halve them widthwise so they are approximately the length of your baking tray. Blanch leeks in a pot of boiling salted water for approx. 4 – 5 min. Rinse in cold water and pat dry with kitchen towels, then slice in half lengthwise to expose the inside of the leeks.

  • Step 2/3

    Preheat the oven to 200°C/400°F. Grease the baking sheet with some butter. In a bowl, whisk crème fraîche with the eggs. Add freshly grated Pecorino cheese, cayenne pepper, lemon zest, and season with pepper and salt.
    • butter (for greasing)
    • 100 g crème fraîche
    • 1 eggs
    • 75 g Pecorino cheese
    • ¼ tsp cayenne pepper
    • ½ lemon
    • pepper
    • salt
    • oven
    • baking sheet (9x13 in.)
    • bowl
    • whisk
    • grater

    Preheat the oven to 200°C/400°F. Grease the baking sheet with some butter. In a bowl, whisk crème fraîche with the eggs. Add freshly grated Pecorino cheese, cayenne pepper, lemon zest, and season with pepper and salt.

  • Step 3/3

    Place the puff pastry into the baking sheet so the entire bottom is covered and you get a small crust around the edges. Pour in the crème fraîche mixture and spread evenly over the base. Then press the halved leeks into the mixture with the cut-side facing up. Bake for approx. 30 min. at 200°C/400°F until golden-brown. Slice and enjoy warm or room temperature!
    • ½ puff pastry sheet

    Place the puff pastry into the baking sheet so the entire bottom is covered and you get a small crust around the edges. Pour in the crème fraîche mixture and spread evenly over the base. Then press the halved leeks into the mixture with the cut-side facing up. Bake for approx. 30 min. at 200°C/400°F until golden-brown. Slice and enjoy warm or room temperature!

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