Leek and Emmental cheese Tart

IMG_4869 IMG_4875Serves 8


The Stuffing:

  • 800g of fresh leeks
  • 20g of white flour
  • 1 tablespoon of soft butter
  • 250ml of cooking cream
  • 120g of grated Emmental cheese
  • Salt
  • Black pepper

The Crust:

  • 300g of white flour
  • 125g of soft butter
  • 1 egg
  • Pinch of salt
  • 25ml of water

For the Crust:

  1. In a bowl (or food processor), add your flour, salt, egg and the soft butter.
  2. Start to mix for a few seconds and slowly add the water. Mix until the dough is assembled more few seconds.
  3. Wrap the dough in a plastic wrap and keep it in the refrigerator for 30 minutes.

For the Stuffing:

  1. Wash, clean (remove all the dirty) and rinse the leeks in a bowl with a few drops of white vinegar.
  2. Cut off the root end then slice the leeks full rounds and put them in a cooking pot with the butter on a medium heat.
  3. Add the salt and the black pepper.
  4. Cook for 10 minutes add the flour and stir with a wooden spoon for 5 minutes.
  5. Remove from the heat and allow to cool.
  6. Go back to the crust.
  7. Grease a tart pan (my tart pan is 30 cm and 4cm deep)
  8. Roll your dough between two big sheets of parchment paper or plastic wrap. With a rolling pin,  flatten the dough and make a circle shape, the size of your tart pan.
  9. Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap. With a fork, poke the bottom of your tart.
  10. Add the leeks to the crust, pour the cream cooking on the top and sprinkle with the Emmental cheese.
  11. Preheat your oven to 180 C.
  12. Bake for 45 minutes, remove when the crust is golden brown.

Serve hot, perfect for a lunch.

Bon Appétit!

9 Comments Add yours

  1. mima says:

    J’adore…j’adore,j’adore !! Franchement,je n’ai jamais essayé la quiche aux poireaux et pourtant à la maison tout le monde aime ça .Je me suis toujours contenté de faire une quiche au fromage ,mais je vais y remédier …t’inquiète !!
    Et encore une fois ma chère amie ,TES PHOTOS …époustouflantes !!! Bravo à l’artiste !!
    Boussa Kabira !!

    1. Merci Mima, toujours des compliments qui m’encouragent a continuer.Le gout du poireau donne un petit gout epice a la tarte, tu me diras ce que tu en penses.J’ai adopte ta technique pour etaler ta pate, merci beaucoup, j’ai utilise du papier parchemin 🙂 Et pour les photos (merci pour le compliment), il me tarde de les prendre a l’exterieur.
      Boussa a toi aussi.

  2. Warda says:

    Linda, try it with goat cheese next time. If you like goat cheese. C’esy un pur delice. C’est la quiche que je prepare souvent chez moi, (Desolee maman de ne pas t’avoir parle de la quiche aux poireaux :p c’est pour ca que j’ai pu convertir Hakim a la quiche).

    1. Warda, I love cheese and especially goat cheese, now I have one more recipe to add on my list 😉

  3. tastasty says:

    Hello Linda, I made your tart and wrote a post about it here https://tastasty.wordpress.com/2014/09/29/remake-leek-and-emmental-cheese-tart/ I hope you will check it out! I loved the dish..:)

    1. Tamara, I love it and I’m feel very flattered too, thank you soooo much 🙂

    1. Thank you very much for the lovely comments Tamara. It’s very kind of you 🙂 Have a wonderful day!

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