Posts Tagged ‘Gruyere’

Leek and Gruyere Tart (not for those on a diet)

June 8, 2010

Leek and Gruyere tart

Quiches, tarts or flans are great to serve for an easy lunch or dinner . There is no last-minute flapping they can be made in advance and warmed through or even eaten cold. Savoury tarts/Quiche are extremely versatile, so long as you have pastry, eggs and milk or cream you can pretty much add anything as your filling. My favourite is leek and Gruyère. However there are many many many more fabulous combinations you can try:

sautéed mushrooms and carmelised onions
Broccoli and blue cheese
Smoked salmon and spinach
Roast tomato feta and basil
Pea and feta
Roast pumpkin feta and spinach
Char-grilled courgette red onion and roast tomato

The list goes on…..


Pastry (this is Stephanie Alexander’s pastry recipe and uses quite a lot of butter but it is worth it – a lovely flaky pastry)

240 grms plain flour
180 grms unsalted butter
Ice cold water


5 eggs
150 mls double cream
150 grms of Gruyère
4 large leeks
Olive oil
Salt and Pepper

Pastry Method:

Kick off with making the pastry, pop the flour into a large bowl and chop the cold butter into cm cubes and add to flour. Add a pinch of salt and rub the butter through the flour until it looks like fine breadcrumbs. Add cold water – bit by bit – until you form a soft dough (but not sticky or wet at all – if it is sticky add a little more flour). Try your best not to over work the dough.

Wrap dough in cling wrap and pop in the fridge for about 30 mins.

Once chilled roll out on a floured surface and line a 24 cm loose bottom flan tin. If possible try to leave at least 1cm of pastry above the edge as the pastry will shrink when baked.

Put the pastry back in the fridge or freezer to chill down again for at least 20 mins.

Preheat oven to 200 degrees.

Line pastry case with foil and pastry weights or dried beans.

Bake in oven for 15 minutes then remove foil and beans and brush pastry with beaten egg white and bake for a further 5 minutes (this seals the pastry case to prevent the filing leaking out).

This sounds like a lot of work but you can do all of this whilst preparing the filling.

Filling Method:

Peel off the tough outer layers of the leeks and cut off the toughest part of the green part – not all the green bit through as this is really tasty and adds colour.

Slice down the middle and wash really well to remove any dirt/grit.

Finely slice and add to a large heavy based pot or deep frying pan with a large pinch of sea salt and about 3 tablespoons of olive oil.

Saute on a medium heat – do not brown – reduce heat if necessary.

Stir regularly and cook for about 35 – 40 mins, when ready the leeks should have reduce to about 1/4 of the original size and be soft and sweet. You may need to add a little more oil or a splash of water to prevent the leeks sticking/burning. Cover the pot with a lid most of the time so that it doesn’t dry out too much.


Crack eggs into a jug, add cream, a pinch of salt and a few turns of the pepper grinder. Lightly whisk with a fork trying not to get too much air into the mix.

Grate the Gruyère.

Evenly spread the leeks into the flan case. Sprinkle over the Gruyère and pour over the egg mixture. Do not over fill with egg.

Pop into the preheated oven at 200 degrees Celsius and bake for about 20 – 30 minutes.

You want to bake the Quiche until the egg is almost set in the middle as when you remove from the oven it will continue to cook – you don’t want the egg being rubbery.

Serve with boiled new potatoes and a green leafy salad.


TIP: Always put the flan tin on a baking tray just in case the filling leaks out – it is a bit of a pain having to clean the filling off the bottom of the oven (have done that a few times!!)