Leek tart without pastry

Name: Leek tart without pastry
Prep time: 20 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: 20 g butter; 150 ml pouring cream; 60 g grated Gruyère; 2 eggs; 600 g leeks

Savoury tart
Oven-baked

An egg-and-cream filling baked directly in the tin, without a pastry base.

Active time30 min

Cooking1 h

Total1 h 15 minResting : 5 min

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Ingredients

600 g leeks
20 g butter
150 ml pouring cream
60 g grated Gruyère
2 eggs

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 °C. Line the tin with baking parchment.
Step completed · 3
Beat the eggs with the cream. Spread the cooled leeks in the tin, pour over the mixture and add the grated Gruyère.
Step completed · 4
Bake at 180 °C for about 35 minutes, until the filling is set in the centre. Leave to cool for 5 minutes before cutting.

Allergens

Eggs
Milk

Nutrition

Per serving · recipe for 4 people

Energy: 290 kcal
Protein: 10 g
Carbohydrate: 8.4 g
Sugars: 7 g
Fat: 23 g
Saturates: 14 g
Fibre: 2.7 g
Salt: 0.4 g
Lactose: 1.1 g

Variations

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