Leek Tart with Herbes De Provence
Elevate your savory tart game with this Leek Tart with Herbes de Provence, a delightful French-inspired dish that balances rustic simplicity and gourmet flair. Featuring tender, buttery leeks sautéed to perfection and nestled in a flaky homemade crust, this tart is infused with the aromatic blend of Herbes de Provence for a fragrant, herbaceous twist. A rich custard of heavy cream and eggs, accented with a hint of nutmeg, envelops the leeks, while a layer of gooey, golden Gruyère cheese crowns the dish. Perfect for brunch, lunch, or a light dinner, this elegant tart can be served warm or at room temperature and pairs beautifully with a crisp green salad or a chilled glass of white wine. Ideal for anyone craving a comforting yet sophisticated take on classic French cuisine, this recipe is a must-try for food lovers looking to impress.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter
- 1 tsp Salt
- 3 tbsp Cold water
- 3 medium Leeks
- 2 tbsp Olive oil
- 250 ml Heavy cream
- 3 large Eggs
- 2 tsp Herbes de Provence
- 100 g Gruyère cheese, grated
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg, freshly grated
Instructions
In a mixing bowl, combine the all-purpose flour and salt. Add the unsalted butter, cubed and chilled, and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Add cold water, 1 tablespoon at a time, and mix until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trim the edges, and prick the base with a fork.
Line the tart shell with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes. Let cool slightly.
While the tart shell is cooling, prepare the filling. Slice the leeks lengthwise, wash thoroughly to remove grit, and slice into thin half-moons.
Heat olive oil in a skillet over medium heat. Add the leeks and sauté until soft, about 8–10 minutes. Set aside to cool slightly.
In a large bowl, whisk together the heavy cream, eggs, Herbes de Provence, black pepper, and nutmeg.
Spread the sautéed leeks evenly over the partially baked tart shell. Sprinkle the grated Gruyère cheese over the leeks.
Pour the custard mixture over the filling, ensuring it is evenly distributed.
Bake the tart in the preheated oven for 30–35 minutes, or until the custard is set and the top is golden brown.
Remove from the oven and let cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.0 g | 317% | |
| Saturated Fat | 128.6 g | 643% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 3451 mg | 150% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 13.2 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1347 mg | 104% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1158 mg | 25% | |
*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.
