Roquefort Leek Tart
Indulge in the rich, savory elegance of this Roquefort Leek Tart, a perfect harmony of creamy Roquefort cheese and tender, sautéed leeks nestled in a buttery, homemade pastry crust. This refined yet approachable recipe combines classic French flavors with a touch of rustic charm, making it ideal as a sophisticated appetizer, a centerpiece for brunch, or a light dinner paired with a crisp green salad. With a flaky blind-baked crust and a luscious egg custard infused with a hint of nutmeg, every slice offers a balance of tangy, umami-rich cheese and the delicate sweetness of leeks. Easy to prepare in just over an hour, this tart is guaranteed to impress at any gathering, whether served warm or at room temperature.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, diced)
- 2 tablespoons Cold water
- 2 large Leeks (white and light green parts, thinly sliced)
- 1 tablespoon Olive oil
- 3 large Eggs
- 150 ml Heavy cream
- 100 ml Whole milk
- 100 grams Roquefort cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional, freshly grated)
Instructions
In a large bowl, mix the flour with a pinch of salt. Add the diced cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
Add the cold water one tablespoon at a time, mixing gently, until the dough comes together. Avoid overmixing. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart tin. Gently press the dough into the tin and trim the excess. Prick the base with a fork, line with parchment paper, and fill with baking weights or dried beans.
Blind bake the tart shell for 15 minutes. Remove the parchment and weights, then bake for an additional 5 minutes until lightly golden. Set aside to cool.
Heat the olive oil in a skillet over medium heat. Add the sliced leeks and a pinch of salt. Sauté for 8–10 minutes until softened but not browned. Remove from heat and set aside.
In a medium bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using). Crumble the Roquefort cheese into small pieces.
Spread the cooked leeks evenly over the tart shell. Pour the egg mixture on top, then scatter the Roquefort cheese pieces over the filling.
Bake the tart in the preheated oven for 25–30 minutes, or until the filling is set and golden brown on top.
Let the tart cool slightly before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
12753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 886.8 g | 250% | |
| Saturated Fat | 500.5 g | 551% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 4622 mg | 339% | |
| Sodium | 12165 mg | 116% | |
| Total Carbohydrate | 827.3 g | 66% | |
| Dietary Fiber | 48.2 g | 38% | |
| Total Sugars | 70.9 g | ||
| Protein | 306.8 g | 135% | |
| Vitamin D | 1148.6 mcg | 32% | |
| Calcium | 3995 mg | 68% | |
| Iron | 82.7 mg | 101% | |
| Potassium | 6129 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
