Savory Leek & Cheese Tart Recipe

Leek Tart Photo © Molly Watson
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 8 servings
Yield: 1 (9-inch) tart
Nutrition Facts (per serving)
294 Calories
18g Fat
29g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 294
% Daily Value*
Total Fat 18g 22%
Saturated Fat 7g 37%
Cholesterol 19mg 6%
Sodium 433mg 19%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 6g
Vitamin C 4mg 20%
Calcium 145mg 11%
Iron 2mg 12%
Potassium 137mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Transform humble leeks and a bit of cheese into much more than the sum of their parts with this easy tart. Serve it as an elegant lunch, a simple starter, or as the centerpiece to a casual dinner—just add a green salad or something like an escarole and beet salad.

Use your favorite store-bought crust or make your own like buttery tart crust or whole-wheat buttermilk crust.


  • 5 medium leeks

  • 2 tablespoons unsalted butter

  • 1/2 teaspoon fine sea salt, plus more to taste

  • 1/2 to 3/4 cup half-and-half, or cream

  • 1/4 teaspoon freshly ground black pepper

  • 1 tart crust, see notes above

  • 1/2 to 3/4 cup grated cheese, such as Gruyère or Parmesan

Steps to Make It

  1. Preheat oven 375 F. Clean the leeks, remove the root end and dark green leaves, halve them lengthwise, and cut them into thin slices. Rinse any grit off the sliced leeks, if necessary.

  2. Melt the butter in a large frying pan or saute pan over medium heat. Add the sliced leeks and sprinkle them with the salt. Cook, stirring occasionally, until the leeks are very tender, about 10 minutes.

  3. Add the half-and-half or cream. Reduce the heat to low and let cook to blend the flavors and reduce the liquid, about 5 minutes. Take the mixture off the heat and stir in the pepper. Taste the mixture and add more salt and pepper to taste, if you like.

  4. Lay the crust in a 9-inch-round tart pan (or similar). Let the crust fall into place, gently moving it into the edges without stretching the dough (stretching now will cause it to shrink as it bakes).

  5. Add the leek mixture to the crust, and spread it in an even layer. Sprinkle it with the cheese. Set the tart pan on a baking sheet, just to be safe and keep you from having to clean your oven in case of a boil-over. Bake the tart until it's bubbly and golden, about 35 minutes.

  6. Let the tart sit at least 10 minutes before cutting. Serve it hot, warm, or at room temperature. This flexibility is part of the magic of this tart: It works for a simple dinner or luncheon, as well as a buffet table or a potluck party.

* No leeks? Two large onions will stand in the leeks' stead. The final tart won't have that lovely sweet edge or be quite as delicately flavored, but it will still be remarkably delicious and well worth your effort. Just be sure to cook the onions until they are very soft and starting to turn a tad golden, more like 15 or even 20 minutes instead of just 10 as for leeks.