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Leek Tart

User Rating 4.5 Star Rating (3 Reviews)


Leek Tart

Leek Tart

Photo © Molly Watson

Transform humble leeks and a bit of cheese into much more than the sum of their parts with this easy tart. Serve it as an elegant lunch, a simple starter, or as the centerpiece to a casual dinner - just add a green salad or something like a Escarole & Beet Salad.

Use your favorite store-bought crust or make your own. I like Buttery Tart Crust or Whole Wheat Buttermilk Crust.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour


  • 5 medium leeks
  • 2 Tablespoons butter
  • 1/2 teaspoon salt plus more to taste
  • 1/2 to 3/4 cup half-and-half or cream
  • 1/4 teaspoon freshly ground black pepper
  • 1 tart crust (see notes above)
  • 1/2 to 3/4 cup freshly grated and highly flavorful cheese - Gruyère, Parmesan, or similar


  1. Preheat oven 375°F. Clean the leeks, remove the root end and dark green leaves, halve them lengthwise, and cut them into thin slices.
  2. Melt the butter in a large frying pan or saute pan over medium heat. Add the leeks and sprinkle them with the salt. Cook, stirring occasionally, until the leeks are very tender, about 10 minutes.
  3. Add the half-and-half or cream. Reduce the heat to low and let cook to blend the flavors and reduce the liquid, about 5 minutes. Take the mixture off the heat and stir in the pepper. Taste the mixture and add more salt and pepper to taste, if you like.
  4. Lay the crust in a 9-inch round tart pan (or similar). Add the leek mixture and spread it in an even layer. Sprinkle it with the cheese. Bake the tart until it's bubbly and golden, about 35 minutes.
  5. Let the tart sit at least 5 to 10 minutes before cutting. Serve it hot, warm, or at room temperature.

Makes 1 9-inch Leek Tart.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Wonderful savory pie, Member memsahib88

This was SO delicious, both hot from the oven and at room temp! I love leeks and this will be a favorite from now on. I was a bit skeptical about the whole wheat-buttermilk crust after reading the previous review, but it turned out to be just the right base for the leeks and gruyere. I noticed that the ingredient list says baking soda but then preparation note says baking powder - an error that should have been picked up by Molly Watson. So maybe the reviewer whose crust was more biscuit-like used baking powder. (I used soda, and also the optional sugar) Overall, a wonderful dish that can be done in advance.

2 out of 2 people found this helpful.

See all 3 reviews

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