A rustic and comforting tart showcasing the delicate sweetness of tender melted leeks, enriched with crème fraîche and cheese. This quintessential French classic will delight lovers of savory tarts with its refined and delicious flavors.
⏱️60 min
📊Medium
👥6 servings
🍽️Main
vegetarianfamilybudget-friendly
Ingredients
320 gshortcrust pastry
800 gleeks
200 mlthick crème fraîche
100 ggrated cheese (emmental or gruyère)
2 pièceseggs
30 gbutter
1 pincéesalt and pepper
0.5 cuillère à cafénutmeg
Instructions
1PREPARE YOUR LEEKS: Clean the leeks by cutting them in half lengthwise and rinsing thoroughly between the layers to remove all traces of soil. Slice them finely into half-moons, keeping most of the white parts and including the tender portions of the green parts. You should obtain approximately 800 grams of prepared leeks. This preparation is essential as it allows the leeks to cook evenly and quickly.
2PREPARE THE PASTRY: Roll out the shortcrust pastry in a 26-28 cm tart pan. Prick the bottom with a fork to prevent it from puffing up during cooking. Let it rest in the refrigerator while you prepare the filling. If you have time, you can pre-bake the bottom blind in the oven for 10 minutes at 200°C with parchment paper and ceramic baking beans.
3COOK THE LEEKS: Melt the butter in a large skillet over medium heat. Add the sliced leeks and cook them gently for approximately 12 to 15 minutes, stirring regularly. The leeks should become translucent, tender, and pearl-like, without browning. Season with a little salt and pepper. This slow cooking is essential to extract all the sweetness of the leeks and create a flavorful base for your tart.
4PREPARE THE TART MIXTURE: In a bowl, whisk the whole eggs with the crème fraîche. Add the grated cheese, a pinch of salt, a turn of the pepper mill, and the nutmeg which will bring a delicately spiced and aromatic touch. Mix well until you obtain a homogeneous and creamy preparation. Then gently but thoroughly incorporate the cooked and cooled leeks.
5FILL AND BAKE: Pour the leek mixture into the pastry-lined pan. Smooth the surface with a spatula or the back of a spoon. Bake at 200°C for 25 to 35 minutes until the filling is golden on the surface, slightly puffed, and no longer trembles at the center when you lift the pan. A nice blonde to lightly golden color indicates perfect cooking.
6REST AND SERVE: Let the tart rest for 5 to 10 minutes before slicing, which will allow the filling to hold together properly. Carefully unmold by running a thin knife around the pastry. Serve warm or at room temperature, accompanied by a light green salad. The tart can also be enjoyed cold the next day, making it an excellent dish for family meals or gatherings with friends.