Tomato Leek Tart
Elevate your brunch game with this savory and elegant Tomato Leek Tart, a perfect marriage of flaky puff pastry and vibrant, seasonal ingredients. This recipe features tender, caramelized leeks and juicy cherry tomatoes, all nestled in a rich, creamy custard infused with Parmesan cheese and fresh thyme. The tart is parbaked for a crisp, golden crust that holds its integrity under the luscious filling, creating a stunning centerpiece for any occasion. Simple yet sophisticated, this dish is perfect for entertaining or as a comforting weeknight dinner. Serve it warm or at room temperature with a crisp side salad for a truly satisfying meal. With just 20 minutes of prep and 40 minutes in the oven, this quick and easy recipe will become a new favorite in your repertoire!
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Recipe Information
Ingredients
- 1 Puff pastry sheet
- 3 Leeks (white and light green parts only)
- 2 tablespoons Olive oil
- 2 cups Cherry tomatoes
- 1 teaspoon Fresh thyme leaves
- 1 cup Heavy cream
- 2 Eggs
- 1 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C).
Clean the leeks thoroughly by rinsing under cold water and slicing thinly (only the white and light green parts).
Heat olive oil in a skillet over medium heat. Add the leeks and sauté for 5-7 minutes until soft and slightly caramelized. Remove from heat and set aside.
On a floured surface, roll out the puff pastry slightly to ensure it fits your tart pan. Lay the pastry into the tart pan, pressing it gently into the edges, and trim any overhang.
Prick the bottom of the pastry with a fork to prevent bubbling during baking. Line it with parchment paper and fill it with pie weights or dried beans. Parbake the pastry in the preheated oven for 10 minutes, then remove the weights and parchment paper. Bake an additional 5 minutes to slightly crisp the base.
While the pastry bakes, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper in a mixing bowl.
Spread the sautéed leeks evenly over the bottom of the tart crust. Halve the cherry tomatoes and arrange them cut-side up on top of the leeks. Sprinkle the thyme leaves over the tomatoes.
Pour the egg and cream mixture over the leeks and tomatoes, ensuring it is evenly distributed.
Place the tart back into the oven and bake for 25-30 minutes, or until the filling is set and golden brown.
Remove the tart from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 240 mg | 5% | |
*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.
