Leeks are a staple in my kitchen whenever they’re in season. If you often end up with more leeks than you know what to do with, this tart is a simple, satisfying way to use them up.
To keep the base crisp under all that creamy, leeky filling, I like to par-bake the pastry. It’s an optional step, but it helps the tart stay crisp rather than soggy once the filling is added.
The tart is finished with plenty of Parmesan — more than you might expect, because a generous grating of cheese only makes it better.
For an autumnal Aperitivo Time pairing, this tart goes beautifully with a dry cider cocktail — the crisp sweetness of the drink balances the rich, savoury tart perfectly.
LEEK, GRUYERE & PARMESAN TART
A cosy, elegant tart where sweet, buttery leeks combine with melted Gruyère on a crisp pastry base. Rich and savoury, it makes a lovely lunch or an indulgent aperitivo dish.
Ingredients
Ingredients
- 50 g salted butter
- 4 large leeks washed and very finely sliced
- 300 g ready-rolled puff pastry sheet
- 3 egg yolks (save some whites for glazing)
- 160 g crème fraîche
- 1 tsp Dijon mustard
- 150 g Gruyère grated
- salt and freshly ground black pepper
- to serve: grated Parmesan
Instructions
Method
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Preheat the oven to 180°C (fan-assisted).
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Melt the butter in a large, heavy-bottomed pan over medium heat. Add the sliced leeks and a good pinch of salt. Cook, stirring regularly, for 12–15 minutes until they have collapsed and begin to brown. Finish with a few grinds of black pepper and adjust seasoning to taste.
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While the leeks cook, place the pastry still on its baking parchment onto a baking tray. Use a knife to score a 1/2 inch border around the edge, brush the border with some reserved egg white, and par-bake the pastry for 10 minutes.
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In a bowl, whisk together the egg yolks, crème fraîche, Dijon mustard, and a pinch of salt and black pepper. Set aside until ready to assemble the tart.
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Scatter the grated Gruyère evenly over the par-baked pastry, leaving the scored border clear. Pile the cooked leeks on top, then pour the crème fraîche mixture over them, aiming for the center—the leeks will help contain the filling. If a little spills over, it’s fine; the tart will still taste delicious. Bake for 18–22 minutes more, until the pastry is puffed, golden and cooked through. Allow to cool for 5 minutes.
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Generously grate Parmesan over the tart — don’t be shy. Finish with a crack of black pepper, slice into squares, and serve warm.
If you have more leeks to use, you might enjoy other preparations such as braised leeks with herb oil. For more ideas and seasonal dishes, check the author’s social channels and newsletters for additional recipes and inspiration.