I’ve discovered a new favorite time of day for entertaining for two: weekday lunch! There’s nothing more rejuvenating than hitting the pause button on the day’s to-do list to spend an hour with my sweetie eating great food and sipping a bit of wine. Lately our lunch “hour” has been turning into four though with this snowy winter weather! This leek tart is such a perfect light-yet-satisfying meal!

This recipe is from Sylvie with A Baking Journey Blog all though I have made it several times and made a few revisions for my taste!

A 'Flamiche aux Poireaux" is the traditional French name given to this savory tart. This dish originates from the North of France / Belgium. Often simply called a "Flamiche", the full name of this dish includes "Poireaux" which simply means "Leeks" in French.

This savory tart does resemble a Leek Quiche, but although this recipe contains Eggs and Cream (the basic Quiche Ingredients), the filling is mainly made from the vegetables and not a custard like a quiche.

You will find many different version of this tart, depending on the French and Belgian regions that make it. This recipe is made mainly from Leeks, with the addition of Gruyere Cheese and a small Brown Onion.

Ingredients

Savory Shortcrust Pastry

1 pinch Salt
90 gr (6 tbsp) Unsalted Butter - cold
60 ml (1/4 cup) Cold Water

Leek Tart Filling

4 Leeks
1 small Brown Onion
30 gr (2 tbsp) Unsalted Butter
1/2 tsp Minced Garlic
4 Eggs
120 ml (1/2 cup) Heavy / Thickened Cream
1 tsp Table Salt
1/2 tsp Pepper
1 tsp Ground Cumin - optional
35 gr (1/3 cup) Grated Gruyere Cheese

Instructions

Savory Shortcrust Pastry

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 (1).
Slowly add the cold Water, a little bit at the time and blending between each addition. Stop adding the water as soon as the dough comes together (2).
Transfer 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 (3) using a rolling pin. Place in the fridge to rest for at least 30 minutes to 1 hour.
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.
Blind Bake the Pastry for 10 to 15 minutes (4) in an oven preheated on 180'C/350'F, then set aside while you prepare the filling.

Leek Tart Filling

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

If you do not have a long rectangular tart pan, you can use a 9 inch / 22 cm round tart pan instead.

To make the pastry crust:

Place the Flour and Salt in the bowl of your food processor.

Cut the Butter into small cubes and add them to the flour. Blend until fully combined - you shouldn't see any large lumps of butter anymore.

Gradually add the cold water, a little bit at the time. Blend between each addition and stop as soon as the dough starts to come together. You may need a little less or more water.

Transfer over a lightly floured sheet of baking paper. Assemble into a ball and slightly flatten it with your hands. Place a second sheet of paper over it and roll the pastry into the desired shape.

It’s cold! Whoa! My thoughts are with everyone here in Oklahoma and Texas.