Imagine a dish that captures the essence of French countryside cooking, where every bite tells a story of seasonal freshness and luxurious comfort. This Spring Green Leek and Gruyere Tart is not just a recipe; it's a culinary journey that transforms simple ingredients into a sophisticated masterpiece that will make your taste buds dance with delight. Perfect for brunch, lunch, or an elegant dinner, this tart promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pre-made pie crust
- 2 leeks, sliced
- 1 cup fresh spinach
- 3 eggs
- 1 cup heavy cream
- 1 cup Gruyere cheese, grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Remove the pre-made pie crust from refrigeration and allow it to sit at room temperature for 10 minutes to prevent cracking.
- Clean the leeks thoroughly by slicing them lengthwise and rinsing between the layers to remove any trapped dirt. Slice the white and light green parts into thin half-moons.
- In a large skillet, sauté the sliced leeks in a tablespoon of olive oil over medium heat until they become soft and translucent, approximately 5-7 minutes. Add fresh spinach and cook until wilted, about 2 minutes more.
- Gently press the pie crust into a 9-inch tart pan, trimming any excess dough from the edges. Prick the bottom of the crust with a fork to prevent bubbling.
- In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until well combined and smooth.
- Spread the sautéed leeks and spinach evenly across the bottom of the pie crust. Sprinkle the grated Gruyere cheese over the vegetables.
- Pour the egg and cream mixture carefully over the vegetables and cheese, ensuring even distribution.
- Place the tart in the preheated oven and bake for 25-30 minutes, or until the center is set and the top is golden brown.
- Remove from oven and let cool for 10 minutes before slicing. Serve warm or at room temperature.
Tips
- Leek Cleaning Hack: Take extra time to thoroughly clean your leeks. Sand and dirt can hide between the layers, so slice them lengthwise and rinse carefully under running water.
- Cheese Selection: Use high-quality, freshly grated Gruyere for the best flavor. Pre-shredded cheese often contains anti-caking agents that can affect the tart's texture.
- Crust Preparation: Allow your pre-made pie crust to sit at room temperature for 10 minutes before use. This prevents cracking and makes it easier to work with.
- Prevent a Soggy Bottom: Pricking the crust with a fork and potentially blind baking for 5-10 minutes can help ensure a crisp, flaky base.
- Doneness Test: The tart is ready when the center is just set and the top is golden brown. A slight wobble is okay – it will continue to set as it cools.
- Serving Suggestion: Let the tart rest for 10 minutes after baking. This allows it to set and makes slicing much easier.
- Make-Ahead Tip: This tart can be prepared in advance and reheated gently, making it perfect for entertaining or meal prep.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 18g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 210mg
