Pastries

Creamy French Leek and Gruyere Tart

vincentdesjardins

by vincentdesjardins · Apr 21, 2026 · 4 · —/5 · 0

Serves 6

Prepare Time 20

Cooking Time 45

Calories 410

Difficulty Medium

A bistro-style savoury tart that turns sweet, slow-cooked leeks into something unforgettable. The leeks are patiently sweated in butter until they practically melt, then folded into a custard of eggs, creme fraiche and nutty Gruyere cheese. Poured into a buttery short-crust shell and baked until the top is just set with golden brown patches, it's elegant enough for a dinner party and still deeply homey. Served warm with a simple green salad dressed in mustard vinaigrette, it feels like a little trip to the French countryside.

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Author

vincentdesjardins

J'explore la cuisine végétale et les alternatives santé.

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Creamy French Leek and Gruyere Tart | WellCooked — Made to Be Shared

Creamy French Leek and Gruyere Tart

Pastries Apr 21, 2026

Creamy French Leek and Gruyere Tart

Serves6 People

Prepare Time20

Cooking Time45

Calories410

DifficultyMedium

A bistro-style savoury tart that turns sweet, slow-cooked leeks into something unforgettable. The leeks are patiently sweated in butter until they practically melt, then folded into a custard of eggs, creme fraiche and nutty Gruyere cheese. Poured into a buttery short-crust shell and baked until the top is just set with golden brown patches, it's elegant enough for a dinner party and still deeply homey. Served warm with a simple green salad dressed in mustard vinaigrette, it feels like a little trip to the French countryside.

Ingredients

☐1 store-bought shortcrust (pie) pastry, 23 cm
☐3 large leeks, white and light green parts, thinly sliced
☐3 tbsp unsalted butter
☐3 large eggs
☐1 cup creme fraiche (or heavy cream)
☐1/2 cup whole milk
☐150 g Gruyere, grated
☐1 tbsp Dijon mustard
☐1/4 tsp ground nutmeg
☐Salt and freshly ground black pepper
☐Fresh thyme leaves, for garnish

Directions

Preheat the oven to 190 C (375 F). Line a 23 cm tart pan with the shortcrust, pressing into the edges. Prick the base with a fork.
Line with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and bake another 5 minutes until lightly golden. Set aside.
While the crust bakes, melt the butter in a large skillet over medium-low heat. Add the leeks and a pinch of salt. Cook, stirring often, for 15-18 minutes until very soft and sweet. Don't let them brown.
Let the leeks cool slightly.
In a bowl, whisk together the eggs, creme fraiche, milk, Dijon, nutmeg, salt and plenty of pepper. Stir in most of the Gruyere, reserving a small handful.
Spread the cooked leeks evenly in the baked tart shell. Pour the egg mixture over top.
Sprinkle the reserved Gruyere on top.
Bake for 25-30 minutes until the custard is just set and the top is golden brown. If it browns too quickly, cover loosely with foil.
Let rest 10 minutes. Garnish with thyme leaves. Serve warm.