Leek and Gruyere Tart
This Post May Contain Affiliate Links. Please Read My Disclosure
This rustic yet elegant French-inspired Leek and Gruyere Tart is perfect whenever you need all your meal bases covered. A flaky, buttery crust pairs beautifully with the creamy cheese filling, while the fresh baby greens and tender leeks add a delightful touch of flavor and texture.
quick take:
A good tart or quiche earns its place in the kitchen by working for just about any meal of the day. Add a soup or salad
Infinitely adaptable, a tart welcomes whatever you have on hand, like meat, cheese, vegetables, or herbs, making it a dependable dish that feels thoughtful and intentional every time you serve it.
quick tips:
- Any sturdy baby greens, such as mustard, spinach, arugula, kale, or chard, will work in this dish. However, baby greens with lettuce, such as spring mix, won’t work.
- Leeks can contain dirt hidden between their layers. After slicing, place in a bowl of water. Gently move them around so dirt can fall to the bottom. Let them settle, then carefully remove them with a slotted spoon or sieve.
- Gruyere cheese has a lovely, nutty flavor but can be pricey. Swiss and white cheddar are good alternatives.
Get complete crust-making instructions at my Tomato Tart post.
serve with:
More quiche and tart recipes you’ll love:
- Butternut Squash, Leek and Gruyere Tart
- Caramelized Onion and Goat Cheese Tart with Thyme
- Asparagus Tart
- Asparagus Puff Pastry Tart
Get all my Quiche and Tart recipes at Quiche and Tart Recipes – From A Chef’s Kitchen.
Leek and Gruyere Tart
Equipment
Ingredients
Crust
- 8 tablespoons cold unsalted butter, cut into small pieces
- 1 cup all-purpose flour
- Pinch sugar
- Pinch salt
- 3 tablespoons ice water, or as needed
- Cooking spray
Filling for Tart
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 medium leeks, white and light green part only, halved and thinly sliced (about 1 heaping cup)
- 1 container (5-ounce) baby greens, such as spinach or kale
- 2 cloves garlic, minced
- 1 cup grated Gruyere cheese
- 2 large eggs
- 1 cup half-and-half, scant
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Crust
- Preheat oven to 400 degrees.
- Combine butter, flour, sugar and salt in a food processor. Process until the mixture is crumbly.
- With the food processor running, add ice water by the tablespoon until the dough just holds together.
- Spray a 9-inch tart pan (with removable bottom) with cooking spray. Press the dough evenly into the tart pan and up the sides. Prick the bottom of the dough with a fork. Place in the freezer for 20 minutes.
- Place a piece of parchment paper over the crust and fill with pie weights, beans or rice.
- Bake for 15 minutes or until the crust is set and light gold in color. Let cool. Reduce oven heat to 350 degrees.
Filling for Tart
- Heat butter and oil in a small saute pan. Add the leeks and cook 8 to 10 minutes or until very soft. Add small amounts of water as needed to prevent the leeks from drying out and burning.
- Add the greens and garlic and cook 2 to 3 minutes or until greens are wilted. Let cool. Stir in Gruyere cheese.
- In a small bowl, beat eggs until blended. Whisk in half-and-half, salt and black pepper.
- Spread leek, greens and cheese mixture evenly over the crust.
- Pour in the egg mixture. Bake for 40 to 50 minutes or until the center of tart is firm to the touch. Let cool slightly, then cut into pieces and serve.
Notes
- Any sturdy baby greens, such as mustard, spinach, arugula, kale, or chard, will work in this dish.
- Swiss and white cheddar are good alternatives for Gruyere.
TIPS:
- Use sturdy baby greens like mustard, spinach, arugula, kale, or chard. Avoid mixes with lettuce (such as spring mix), which won’t hold up.
- Leeks often hide grit between the layers. After slicing, gently swish them in a bowl of water, let the dirt settle, then lift the leeks out with a slotted spoon or sieve.
- Gruyère adds a lovely nutty flavor, but Swiss or white cheddar are excellent, budget-friendly substitutes.
REHEATING INSTRUCTIONS:
- Cut into wedges. Reheat in an oven or toaster oven at 350 degrees for 15-20 minutes or until heated through.
- Cool completely, cut into quarters or wedges and place in an airtight container. Freeze for 2-3 months.
- Thaw in the refrigerator and reheat in a 350-degree oven.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
