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This elegant, French-inspired Spring Green, Leek and Gruyere Tart is perfect for lunch, brunch, light supper or whenever you need your meal bases covered.


Servings

1 tart

Total time

75 minutes

Cuisines

French

Courses

Brunch, Dinner, Lunch


Ingredients

  • crust
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup all-purpose flour
  • 1 pinch sugar
  • 1 pinch salt
  • 3 tablespoons ice water (or as needed)
  • cooking spray
  • tart
  • 2 tablespoons butter
  • 1 tablespoon olive oil ((divided))
  • 2 medium leeks, white and light green part only, halved and thinly sliced (about 1 heaping cup)
  • 1 container (5-ounce) baby greens
  • 2 cloves garlic (minced)
  • 1 cup grated Gruyere cheese
  • 2 eggs
  • 1 cup (scant) half-and-half
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper


Method

  1. CRUST
  2. Preheat oven to 400 degrees. Combine butter, flour, sugar and salt in a food processor. Process until mixture is crumbly. With the food processor running, add ice water by the tablespoon until the dough just holds together.
  3. Spray a 9-inch tart pan (with removable bottom) with cooking spray. Press the dough evenly into the tart pan and up the sides. Prick the bottom of the dough with a fork. Place in the freezer for 20 minutes.
  4. Place a piece of parchment paper over the crust and fill with pie weights, beans or rice. Bake for 15 minutes or until the crust is set and light gold in color. Let cool. Reduce oven heat to 350 degrees.
  5. TART
  6. Heat butter and oil in a small saute pan. Add the leeks and cook 8 to 10 minutes or until very soft. Add small amounts of water as needed to prevent the leeks from drying out and burning. Add the greens and garlic and cook 2 to 3 minutes or until greens are wilted. Let cool. Stir in Gruyere cheese.
  7. In a small bowl, beat eggs until blended. Whisk in half-and-half, salt and black pepper.
  8. Heat butter and oil in a small saute pan. Add the leeks and cook 8 to 10 minutes or until very soft. Add small amounts of water as needed to prevent the leeks from drying out and burning. Add the greens and garlic and cook 2 to 3 minutes or until greens are wilted. Let cool. Stir in Gruyere cheese.
  9. In a small bowl, beat eggs until blended. Whisk in half-and-half, salt and black pepper.
  10. Spread leek, greens and cheese mixture evenly over the crust. Pour in egg mixture. Bake for 40 to 50 minutes or until center of tart is firm to the touch. Let cool slightly, then cut into pieces and serve.

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