Leek Tart

Leek Tart
Servings: 8 Prep 15 mins Chill 30 mins Bake 400°F 53 mins Cook 12 mins


  • 1 ready-to-use rolled-out piecrust
  • 1 egg white, lightly beaten
  • Filling:
  • 2 leeks, trimmed, cut lengthwise, rinsed, cut crosswise 1/4 inch thick (2 cups)
  • 2 tablespoons unsalted butter
  • 1 clove garlic, finely chopped
  • 2 eggs
  • 2/3 cup half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded Havarti cheese

Make It

1. Heat oven to 400 degrees F. Unfold crust; press into bottom and up sides of 9-inch tart pan with removable bottom. Trim excess; prick bottom with fork; line tart shell with foil. Fill with pie weights or beans.

2. Bake in 400 degree F oven 15 minutes. Remove from oven; remove foil. Brush crust with egg white. Bake 8 minutes or until golden brown.


3. Boil leeks in water 5 minutes. Drain; squeeze out water.

4. Heat butter in nonstick skillet. Add garlic; cook for 2 minutes. Add leeks; cook for 5 minutes.

5. Whisk together eggs, half-and-half, salt and pepper in a bowl.

6. Sprinkle cheese over bottom of crust. Evenly distribute leeks over cheese. Slowly pour in egg mixture.

7. Bake in 400 degree F oven 30 minutes or until custard is set. If edges begin to brown too quickly, cover with foil. Makes 8 servings.