Savory Leek and Potato Tart with Gruyère
30m PREP
45m COOK
6 SERVINGS
350 CAL/SERV
Overview
A delightful combination of creamy potatoes, tender leeks, and rich Gruyère cheese baked in a flaky tart crust.
Macronutrients per serving
62
grams
Protein
12.0g 19%
Fat
22.0g 35%
Carbs
28.0g 45%
Rich in nutrients
Vitamin C
25% DV
Supports immune function
Calcium
20% DV
Essential for bones and teeth
Vitamin A
15% DV
Important for vision and immune system
Fiber
10% DV
Promotes digestive health
Iron
10% DV
Vital for oxygen transport in the blood
Ingredients
Tart Crust
- 1 1/4 cups flour sifted
- 1/2 cup unsalted butter cold, diced
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
Filling
- 2 large leeks cleaned, sliced
- 2 tablespoons olive oil
- 3 medium potatoes thinly sliced
- 1 cup Gruyère cheese grated
- 3 large eggs beaten
- 1/2 cup heavy cream
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon salt
Instructions
- 1 Preheat the oven to 375°F (190°C).
- 2 To make the crust, combine the flour and salt in a bowl. Add the cold, diced butter and mix until the mixture resembles coarse crumbs.
- 3 Add ice water, one tablespoon at a time, mixing until the dough comes together. Wrap in plastic and chill for 15 minutes.
- 4 Roll out the dough on a floured surface and place it into a tart pan. Trim the edges and prick the bottom with a fork.
- 5 Bake the crust for 10 minutes in the preheated oven. Remove and set aside to cool slightly.
- 6 In a skillet, heat olive oil over medium heat. Add leeks and cook until soft, about 5 minutes.
- 7 In a bowl, mix together the eggs, cream, salt, and pepper. Stir in the cooked leeks and grated Gruyère cheese.
- 8 Layer the sliced potatoes evenly over the pre-baked crust.
- 9 Pour the leek, cheese, and egg mixture over the potatoes, spreading evenly.
- 10 Bake in the preheated oven for 35 minutes, or until the filling is set and the top is golden brown.
- 11 Allow the tart to cool for a few minutes before slicing and serving.