Leek Croustade
Elevate your dinner table with this rustic and indulgent Leek Croustade, a flaky puff pastry tart filled with creamy, caramelized leeks, savory garlic, and a hint of fresh thyme. This easy-to-make recipe combines layers of golden, buttery puff pastry with a luscious filling enriched by Parmesan cheese and a touch of heavy cream. Perfect for a cozy brunch, an elegant appetizer, or a meatless main course, this croustade is both versatile and impressive. Ready in under an hour, it's a showcase of seasonal flavors and effortless charm. Serve it warm and watch it disappear!
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Recipe Information
Ingredients
- 3 whole leeks
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 whole garlic cloves, minced
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 package frozen puff pastry sheets
- 1 whole egg, beaten (for egg wash)
- 1 tablespoon all-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C).
Trim and clean the leeks, slicing them lengthwise and then into thin half-moons. Rinse thoroughly to remove any grit.
In a large skillet, melt the butter with the olive oil over medium heat. Add the leeks and sauté until they are soft and slightly caramelized, about 8–10 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the heavy cream and grated Parmesan cheese, and cook for another 2–3 minutes until the mixture thickens slightly. Add the fresh thyme, salt, and black pepper. Mix well, then remove from heat and let the filling cool slightly.
On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Transfer the pastry to a baking sheet lined with parchment paper.
Spoon the leek mixture onto the center of the puff pastry, leaving a 1–2 inch border around the edges.
Fold the edges of the puff pastry up and over the filling, pleating as you go to create a rustic edge. Leave the center of the filling exposed.
Brush the edges of the pastry with the beaten egg to create a golden crust during baking.
Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and allow the croustade to cool slightly before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.8 g | 350% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4236 mg | 184% | |
| Total Carbohydrate | 324.4 g | 118% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 16.7 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 710 mg | 55% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
