Moist Leek Tart with Gruyere and Onions for Perfect Brunch

The delightful aroma of baked leeks mingling with creamy Gruyere wafts through the air, creating an irresistible anticipation for your taste buds. Imagine breaking into a golden, flaky crust to reveal a moistened tart filled with a savory mixture of sweet onions and aromatic seasoning—this is the essence of a Moist Leek Tart with Gruyere and Onions. Perfect for a cozy brunch or a light dinner, this dish promises a rich flavor experience that transforms simple ingredients into a culinary masterpiece.

Whether it’s a lazy Sunday morning or a festive gathering, this tart is sure to impress. As you serve this dish, you’ll create happy memories around the table, sharing laughs and stories while indulging in every delicious bite. Get ready to savor a dish that’s both comforting and sophisticated, with each forkful bursting with flavor.

Ingredients for Moist Leek Tart with Gruyere and Onions

Here’s what you’ll need to make this delicious Moist Leek Tart with Gruyere and Onions:

180 gr Plain Flour – A key player in creating the perfect flaky tart crust; consider using whole wheat for added flavor.

1 pinch Salt – Enhances the overall flavors and balances the richness of the butter.

90 gr Unsalted Butter, very cold – Essential for a tender, flaky pastry; the colder, the better for that delightful texture.

60 ml Cold Water – Helps bring the dough together; use ice water for the best results.

2 Leeks – Sweet and mild, leeks add a wonderful depth of flavor to the filling.

1 small Brown Onion – This adds a slight sweetness and lovely aroma to complement the leeks.

30 gr Unsalted Butter, or Olive Oil – Use this for sautéing the vegetables, lending a rich flavor to the filling.

1/2 teaspoon Minced Garlic – Just a hint of garlic enhances the savory notes beautifully.

2 large Eggs – These act as a binder to hold the filling together, giving it a custard-like consistency.

120 ml Heavy / Thickened Cream – Creates a lush and creamy filling with a hint of indulgence.

1 teaspoon Table Salt – Improves the flavor profile of the dish.

1/2 teaspoon Pepper – Adds an essential bit of warmth; feel free to adjust based on your heat preference.

1 teaspoon Ground Cumin, optional – A warm spice that can elevate the flavor if you’re feeling adventurous.

35 gr Gruyere Cheese, grated – The star of the dish; its nutty, buttery flavor adds richness that pairs wonderfully with the leeks.

How to Make Moist Leek Tart with Gruyere and Onions

Follow these simple steps to prepare this delicious Moist Leek Tart with Gruyere and Onions:

Step 1: Prepare the Dough
In your food processor, combine the plain flour and salt. Cut the cold unsalted butter into small cubes and add to the mix. Pulse the mixture until it reaches a crumbly texture, resembling coarse sand. Gradually pour in the cold water, blending until a dough forms—don’t overdo it, just stop when it holds together nicely.

Step 2: Chill the Dough
Transfer the dough onto a lightly floured sheet of baking paper. Form it into a disk and cover with another sheet of baking paper. Roll it into a large rectangle and pop it into the fridge for about an hour. This step helps relax the gluten, giving you that fabulous flaky crust later.

Step 3: Pre-bake the Crust
Once chilled, remove the dough from the fridge, peel off the baking paper, and line your baking pan with the dough. Poke the crust all over with a fork to prevent bubbling. Return to the fridge for another 30 minutes, then put it in the freezer for 15 minutes. Preheat your oven to 180°C (350°F) and blind bake the pastry for 10-15 minutes until lightly golden. Set it aside as you prepare the filling.

Step 4: Sauté the Vegetables
Wash your leeks thoroughly and slice them thinly, along with the brown onion. In a non-stick pan over medium heat, melt the 30 grams of unsalted butter. Add the sliced leeks, onion, and minced garlic. Sauté until the onions turn translucent, about 5 minutes, then remove from heat.

Step 5: Mix the Filling
In a bowl, whisk together the eggs, heavy cream, salt, pepper, and cumin if using. Gently fold in the sautéed leeks and onion, and finally, mix in the grated Gruyere cheese until well combined.

Step 6: Assemble and Bake
Pour the filling over the pre-baked tart crust and spread it evenly. Bake in the preheated oven for 25-35 minutes until the filling is set and the top is a lovely golden brown. Serve warm for the best experience, letting the creamy filling delight your taste buds.

Enjoy this culinary masterpiece with friends, family, or simply as a well-deserved treat for yourself. Each bite of Moist Leek Tart with Gruyere and Onions promises a blend of flavors that will keep everyone coming back for more.

This amazing Moist Leek Tart with Gruyere and Onions offers more than just flavor; it makes meal prep a breeze. You can easily customize the ingredients based on what you have on hand. The vibrant colors and aromas make it visually stunning on any dinner table. Perfect for grilling but versatile enough for baking or pan-searing.

Perfecting Moist Leek Tart with Gruyere and Onions Cooking Process

To ensure your Moist Leek Tart with Gruyere and Onions is a hit, start by preparing the pastry first. While it chills, sauté the leeks and onion, then mix your filling. The streamlined sequence helps everything come together seamlessly.

Add Your Touch to Moist Leek Tart with Gruyere and Onions

Don’t be shy about making this dish your own! Swap Gruyere for feta or goat cheese for a tangy twist. Add some sautéed mushrooms or spinach for extra flavor and nutrition that makes your tart even more delightful.

Storing & Reheating Moist Leek Tart with Gruyere and Onions

To keep your tart fresh, store it in an airtight container in the fridge for up to three days. When reheating, pop it in the oven at 180°C (350°F) for about 15 minutes to restore its flaky texture and warm you up.

Using cold butter in the pastry ensures a flaky texture, so don’t skip this step.
Blind baking the crust prevents a soggy base, giving your tart the perfect foundation.
Allow the tart to cool for a few minutes before slicing; this helps the filling set better for cleaner slices.

My friends always rave about how this tart is a showstopper at brunches. Once, I made it for a picnic, and everyone asked for the recipe, feeling like a culinary rock star!

FAQs About Moist Leek Tart with Gruyere and Onions

What is Moist Leek Tart with Gruyere and Onions?

Moist Leek Tart with Gruyere and Onions is a delicious dish that combines a buttery, flaky pastry with a creamy filling made from sautéed leeks, brown onion, and rich Gruyere cheese. This tart is perfect for brunch or as a light dinner option. The balance of flavors, from the sweet leeks to the nutty cheese, creates a delightful harmony that tantalizes the taste buds. Ideal for sharing, this tart is not only visually appealing but also incredibly satisfying.

How can I customize Moist Leek Tart with Gruyere and Onions?

You can make the Moist Leek Tart with Gruyere and Onions your own by swapping out ingredients based on your preferences. For example, try using feta or goat cheese instead of Gruyere for a tangy twist. Add sautéed mushrooms or spinach to the filling for an extra flavor boost and a touch of color. Feel free to experiment with spices like thyme or nutmeg to elevate the dish further. Your creativity can turn this tart into a unique masterpiece!

How should I store Moist Leek Tart with Gruyere and Onions?

To keep your Moist Leek Tart with Gruyere and Onions fresh, store it in an airtight container in the fridge. This will help maintain its texture and flavor for up to three days. If you want to extend its shelf life, consider freezing individual slices wrapped tightly in plastic wrap and then in foil. When you’re ready to enjoy, reheat the tart in the oven at 180°C (350°F) for about 15 minutes until warmed through and crispy.

Can I make Moist Leek Tart with Gruyere and Onions ahead of time?

Yes, preparing the Moist Leek Tart with Gruyere and Onions in advance is a great idea! You can make the pastry and filling a day ahead and assemble it right before baking. Alternatively, assemble the tart fully and refrigerate it for a few hours before baking. This allows the flavors to meld together beautifully, making it even more delicious. Just ensure to adjust the baking time slightly if you’re using a chilled tart from the fridge.

Conclusion for Moist Leek Tart with Gruyere and Onions

The Moist Leek Tart with Gruyere and Onions is a delightful addition to your cooking repertoire. With its creamy, flavorful filling and flaky crust, it’s perfect for brunches or cozy dinners. Customize it to suit your taste, and don’t hesitate to make it ahead of time for convenience. This dish is sure to impress your family and friends, making every bite a memorable one. Give it a try, and discover why it’s a cherished favorite in many kitchens!

Moist Leek Tart with Gruyere and Onions

Indulge in a deliciously creamy Moist Leek Tart with Gruyere and Onions, perfect for brunch or light dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Additional Time 2 hours hrs

Total Time 3 hours hrs

Servings: 8 slices

Course: Dinner Recipes

Cuisine: French

Calories: 294

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Pastry

• 180 gr Plain Flour
• 1 pinch Salt
• 90 gr Unsalted Butter very cold
• 60 ml Cold Water

Filling

• 2 Leeks
• 1 small Brown Onion
• 30 gr Unsalted Butter or Olive Oil
• 0.5 teaspoon Minced Garlic
• 2 large Eggs
• 120 ml Heavy / Thickened Cream
• 1 teaspoon Table Salt
• 0.5 teaspoon Pepper
• 1 teaspoon Ground Cumin optional
• 35 gr Gruyere Cheese grated

Equipment

• food processor
• Non-stick Pan
• Baking Pan
• oven

Method

 

Making the Pastry

1. Place the Flour and Salt in the bowl of your food processor. Add the cold Butter cut into small cubes and blend until it forms small crumbs.
2. Slowly add the cold Water, a little bit at a time, blending between each addition. Stop adding water as soon as the dough comes together.
3. Transfer the dough over a lightly floured sheet of baking paper and bring together into a disk. Place a second sheet of baking paper over it and roll the pastry into a large rectangle. Place in the fridge to rest for at least 1 hour.
4. Remove the two layers of baking paper and line your baking pan with the Shortcrust Pastry. Poke small holes all over the pastry with a fork, then place back in the fridge for 30 minutes to 1 hour. Put the pastry in the freezer for the last 15 minutes before baking it.
5. Blind bake the pastry for 10 to 15 minutes in an oven preheated to 180°C/350°F, then set aside while you prepare the filling.

Preparing the Filling

1. Wash the Leeks and chop into thin slices. Thinly slice the Brown Onion.
2. Place the Butter into a non-stick pan on medium heat. When hot, sauté the chopped Leeks, sliced Onion, and Minced Garlic for about 5 minutes until the onions are translucent. Remove from the stove.
3. In a separate bowl, whisk together the Eggs, Heavy Cream, Salt, Pepper, and Cumin. Add the pre-cooked Leeks and Onion, and mix in the Grated Gruyere.
4. Pour the filling over the pre-baked pastry and bake for another 25 to 35 minutes until the leeks are lightly golden and the filling is set. Serve warm.

Nutrition

Serving: 1sliceCalories: 294kcalCarbohydrates: 22gProtein: 6gFat: 21gSodium: 339mgFiber: 1gSugar: 1g

Notes

Using cold butter in the pastry ensures a flaky texture. Blind baking the crust prevents a soggy base. Allow the tart to cool for a few minutes before slicing for cleaner slices.

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