Easy leek tart
"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 👌Ingredients
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 clean and cut leeks
Shortcut puff pastry
How to zest citrus fruits
Nutrition per serving
Step 1/3
- 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
- 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
- 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!
