Leek tart with Comté

Name: Leek tart with Comté
Prep time: 20 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: 20 g butter; 60 g grated Comté; 150 ml pouring cream; 2 eggs; 1 shortcrust pastry; 600 g leeks

Savoury tart
Oven-baked

A melt-in-the-mouth tart with braised leeks and a creamy filling, with Comté.

Active time30 min

Cooking1 h

Total1 h 15 minResting : 5 min

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Ingredients

600 g leeks
20 g butter
60 g grated Comté
150 ml pouring cream
2 eggs
1 shortcrust pastry

Preparation

Step completed · 1
Split the leeks and wash them thoroughly, then thinly slice them. Melt the butter and cook the leeks for 15 minutes over a low heat, stirring. Leave to cool slightly.
Step completed · 2
Preheat the oven to 180 degrees Celsius. Unroll the pastry into a tin, keeping the baking paper underneath, and prick the base.
Step completed · 3
Beat the eggs with the cream. Spread the leeks over the pastry, pour in the mixture, then add the Comté.
Step completed · 4
Bake for 35 minutes until the centre is set and the pastry is golden. Leave to rest for 5 minutes.

Allergens

Eggs
Gluten
Milk

Nutrition

Per serving · recipe for 4 people

Energy: 510 kcal
Protein: 13 g
Carbohydrate: 33 g
Sugars: 8.7 g
Fat: 36 g
Saturates: 20 g
Fibre: 3.7 g
Salt: 1 g
Lactose: 1.2 g

Variations

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A leek tart with eggs, cream and Gruyère.
30 min active time
Leek tart with Cheddar
A melt-in-the-mouth tart with braised leeks and a creamy filling, with Cheddar.
30 min active time
Leek tart with chorizo
A melt-in-the-mouth tart with braised leeks and a creamy filling, with chorizo.
35 min active time
Leek tart with Gouda
A melt-in-the-mouth tart with braised leeks and a creamy filling, with Gouda.
30 min active time

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Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration