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Adriana Rose

Savory Leek and Gruyère Tart: A Delicious Recipe Unveiled

A delicious Savory Leek and Gruyère Tart that combines the flavors of leeks, Gruyère cheese, and a creamy filling, all baked in a flaky pie crust.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 medium leeks cleaned and sliced
  • 1 medium onion diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 cup heavy cream
  • 3 large eggs
  • 1 cup shredded Gruyère cheese
  • 1 pre-made pie crust 9-inch
  • 1/4 cup grated Parmesan cheese

Method
 

  1. Preheat the oven to 375°F.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and diced onion. Sauté for about 5-7 minutes until softened. Season with salt, pepper, and thyme. Remove from heat and let cool slightly.
  3. In a mixing bowl, whisk together the heavy cream and eggs until well combined. Stir in the shredded Gruyère cheese.
  4. Add the sautéed leeks and onions to the cream and egg mixture, stirring until evenly distributed.
  5. Place the pie crust in a 9-inch tart pan or pie dish. Pour the leek and cheese mixture into the crust, spreading it evenly.
  6. Sprinkle the grated Parmesan cheese on top.
  7. Bake in the preheated oven for 30-35 minutes, or until the tart is set and the top is golden brown.
  8. Allow the tart to cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 18gProtein: 10gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 150mgSodium: 500mgFiber: 1gSugar: 2g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream.
  • You can also add cooked bacon or ham for extra flavor.
  • If you prefer a gluten-free option, use a gluten-free pie crust.

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