Easy leek tart

Name: Easy leek tart
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: french
Ingredients: 2 leeks; 1 puff pastry sheet; 0.75 cup crème fraîche; 2 eggs; 5.5 oz Pecorino cheese; 0.5 tsp cayenne pepper; 1 lemon; salt; pepper; butter (for greasing)

Based on 17 ratings

In app

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 👌

Preparation

15 min

Baking

30 min

Resting

0 min

Ingredients

2Servings

MetricImperial

leeks

puff pastry sheet

100 g

crème fraîche

eggs

75 g

Pecorino cheese

¼ tsp

cayenne pepper

lemon

salt

pepper

butter (for greasing)

Utensils

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

Nutrition per serving

Cal393

Fat49 g

Protein22 g

Carb42 g

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!
Enjoy your meal!