Description
Herbed Leek Tarts are a deliciously savory and elegant appetizer, perfect for any occasion that calls for a sophisticated yet easy-to-make dish. The sweet, tender leeks, sautéed to perfection and mixed with fresh herbs like thyme, rosemary, and parsley, are the star of this delightful tart. Combined with a creamy filling of cheese, often featuring Gruyère or cheddar, these tarts are served in a buttery, flaky pastry shell that adds both texture and richness to every bite. Whether you’re preparing them for a holiday party, a dinner gathering, or as a light lunch, Herbed Leek Tarts provide a burst of flavor that will impress any guest.
The balance of earthy leeks, fragrant herbs, and rich cheese makes these tarts a crowd-pleasing treat that can be easily customized with optional additions like bacon, chicken, or a dash of lemon zest for added brightness. They’re also wonderfully versatile—perfect for vegetarians and easily adapted for different flavor profiles. Serve them with a crisp white wine or a refreshing salad, and you’ve got a winning dish that’s sure to shine on your table.
Ingredients
For the Pastry:
- 1 1/2 cups all-purpose flour: This forms the base of the pastry crust.
- 1/2 teaspoon salt: To season the pastry dough.
- 1/2 cup unsalted butter, chilled and cut into cubes: The butter is the key to a flaky, tender crust.
- 3–4 tablespoons ice water: Helps bring the dough together without making it too sticky.
For the Filling:
- 3 medium leeks, cleaned and thinly sliced: Leeks have a mild, sweet flavor that makes them the perfect base for a savory tart.
- 1 tablespoon olive oil: Used to sauté the leeks and bring out their sweetness.
- 2 tablespoons unsalted butter: Adds richness to the filling.
- 1/2 cup heavy cream: Gives the filling a smooth, creamy texture.
- 2 large eggs: These will bind the filling together and create a rich custard-like consistency.
- 1/2 cup grated Gruyère cheese: Adds a nutty, rich flavor that pairs beautifully with the leeks.
- 1/4 cup Parmesan cheese, grated: For a salty, savory punch.
- 2 tablespoons fresh parsley, chopped: Adds freshness and color to the filling.
- 1 teaspoon fresh thyme, chopped: Thyme adds a fragrant, earthy flavor.
- 1 teaspoon fresh rosemary, chopped: Rosemary brings a slight piney, citrus flavor that complements the other herbs.
- Salt and freshly ground black pepper, to taste: Essential for seasoning the tart filling.
Optional Add-ins:
- Bacon: For a smoky flavor, you can add crispy bacon pieces to the leek mixture.
- Spinach or Arugula: Adds a pop of color and extra nutrients.
- Goat cheese or feta: For a tangy, creamy flavor, you can substitute part of the Gruyère with goat cheese.
For Egg Wash (Optional):
- 1 egg, beaten with 1 tablespoon water: For brushing on the pastry before baking, which gives the crust a golden, glossy finish.
Instructions
Step 1: Make the Pastry
Start by making the pastry dough. In a large bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The goal is to keep the butter in small, pea-sized pieces so that the dough remains flaky when baked.
Slowly add the ice water, one tablespoon at a time, stirring with a fork until the dough begins to come together. You may need to add a little more water, but be careful not to make the dough too wet. Once the dough forms a ball, wrap it in plastic wrap and refrigerate it for at least 30 minutes to chill.
Step 2: Prepare the Leeks
While the dough is chilling, prepare the leeks. Trim the dark green tops and the root ends, then slice the remaining white and light green parts into thin rings. Clean the leeks thoroughly by rinsing them in cold water to remove any grit or dirt.
Heat olive oil and butter in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until they become soft and tender, about 8-10 minutes. Be careful not to brown the leeks; you want them to soften without caramelizing. Once the leeks are tender, remove them from the heat and let them cool slightly.
Step 3: Prepare the Filling
In a medium bowl, whisk together the eggs and heavy cream. Stir in the Gruyère cheese, Parmesan cheese, parsley, thyme, and rosemary. Season with salt and pepper to taste. Add the sautéed leeks to the mixture, folding them in gently so they are evenly distributed throughout the filling.
Step 4: Roll Out the Dough
Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to fit your tart pans. If you’re using individual tart pans, aim for a thickness of about 1/8 inch. Carefully transfer the dough into the pans and press it gently into the edges. Trim off any excess dough hanging over the sides.
If you want a nice, crisp crust, you can prick the bottom of the dough with a fork a few times before filling it. This will prevent the pastry from puffing up during baking.
Step 5: Assemble the Tarts
Preheat the oven to 375°F (190°C). Once the pastry shells are ready, spoon the leek mixture into each tart shell, filling them evenly. Be sure to pack the mixture gently so that it fills the tart shells without overflowing.
If you’d like, brush the edges of the pastry with a little egg wash to give it a golden, glossy finish during baking.
Step 6: Bake the Tarts
Place the tarts on a baking sheet and bake them in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown. The top should be slightly puffed and lightly browned. If the edges of the pastry begin to brown too quickly, you can cover them with aluminum foil to prevent over-baking.
Once done, remove the tarts from the oven and let them cool for 5-10 minutes before serving. They can be enjoyed warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 kcal
- Fat: 22g
- Carbohydrates: 30g
- Protein: 6g