Leek and Gruyere Tart
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.
Servings: 8
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
SUBSTITUTIONS:
- 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
Serving: 1 | Calories: 315kcal | Carbohydrates: 17g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 413mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1060IU | Vitamin C: 3mg | Calcium: 231mg | Iron: 1mg