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Leek and Gruyere Tart
Buttery tart case filled with slowly cooked leeks and a rich gruyere custard — simple French perfection.
Total time
65 min
Prep
30 min
Cook
35 min
Difficulty
medium
Cuisine
Vegetarian
vegetarian
Ingredients
1blind-baked 23cm shortcrust tart case
4large leeks, thinly sliced
3eggs
300mldouble cream
200ggruyere, grated
60gbutter
1 pinchnutmeg
1 tspfresh thyme leaves
Instructions
1
Melt butter and slowly cook leeks with thyme 20 minutes until very soft.
2
Season generously and cool slightly.
3
Whisk eggs with cream, most of the gruyere and nutmeg.
4
Spread leeks over blind-baked tart case.
5
Pour custard mixture over leeks.
6
Scatter remaining gruyere on top.
7
Bake at 175C for 30 minutes until just set with a slight wobble.
8
Rest 10 minutes before slicing.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
792
Protein
23g
Fat
70g
Carbs
19.1g
Fiber
2.9g
Sodium
264mg
Reviews
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★★★★★
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