This Classic French Leek Tart with Gruyere Cheese and Onions makes the best lunch, entree or light main dish. Made with Shortcrust Pastry and a Leek, Onion and Gruyere Cheese Filling, it is a delicious vegetarian savoury tart the whole family will love!
14 x 4.5 inch / 35 x 10 cm Rectangular Tart Pan or 9.5inch / 24cm round tart pan
Ingredients
Savory Shortcrust Pastry
180gr Plain Flour
1pinchSalt
90gr Unsalted Buttervery cold
60mlCold Water
Leek Tart Filling
2Leeks
1smallBrown Onion
30grUnsalted Butteror Olive Oil
1/2teaspoonMinced Garlic
2largeEggs
120mlHeavy / Thickened Cream
1teaspoonTable Salt
1/2teaspoonPepper
1teaspoonGround Cuminoptional
35grGruyere Cheese, grated
Instructions
Savory Shortcrust Pastry
Place the Flour and Salt in the bowl of your food processor. Add the cold Butter cut into small cubes and blend until it forms small crumbs (1).
Slowly add the cold Water, a little bit at the time and blending between each addition. Stop adding the water as soon as the dough comes together (2).
Transfer over a lightly floured sheet of baking paper and bring together into a disk. Place a second sheet of baking paper over it and roll the pastry into a large rectangle (3) using a rolling pin. Place in the fridge to rest for at least 1 hour.
Remove the two layers of baking paper and line your baking pan with the Shortcrust Pastry. I used a 14 x 4.5 inch / 35 x 10 cm rectangular pan but the recipe will work with a round 9.5inch / 24cm tart pan.Poke small holes all over the pastry with a fork, then place back in the fridge for 30 minutes to 1 hour. Put the Pastry in the freezer for the last 15 minutes before baking it.
Blind Bake the Pastry for 10 to 15 minutes (4) in an oven preheated on 180'C/350'F, then set aside while you prepare the filling.
Leek Tart Filling
Wash the Leeks and chop into thin slices. Thinly slice the Brown Onion.
Place the Butter into a non-stick pan on medium heat. When hot, sautee the chopped Leeks, sliced Onion and Minced Garlic for about 5 minutes. The onions should be translucent. Remove from the stove.
In a separate bowl, whisk together the Eggs, Heavy Cream, Salt, Pepper and Cumin. Add the pre-cooked Leeks/Onion and mix in the Grated Gruyere.
Pour over the pre-baked pastry and bake for another 25 to 35 minutes. The leeks should be lightly golden and the filling set (5). Serve warm.
Notes
If you do not have a long rectangular tart pan, you can use a 9 inch / 22 cm round tartpan instead.For more information, step by step instruction, tips and troubleshooting on the Pastry, read my Savoury Shortcrust Pastry recipe.
You shouldn't see any large pieces of butter - it should be relatively well distributed.
You may need a little bit more or less water, so make sure to add it gradually.
If using a round tart tin, roll the pastry into a large circle. Check with your tin if you have rolled the dough enough by placing it over the rolled pastry.
You want the bottom of the pastry to have partially baked.
If moving the tin, you shouldn't see the filling jiggle or move.