Tomato Leek Tart

Elevate your brunch game with this savory and elegant Tomato Leek Tart, a perfect marriage of flaky puff pastry and vibrant, seasonal ingredients. This recipe features tender, caramelized leeks and juicy cherry tomatoes, all nestled in a rich, creamy custard infused with Parmesan cheese and fresh thyme. The tart is parbaked for a crisp, golden crust that holds its integrity under the luscious filling, creating a stunning centerpiece for any occasion. Simple yet sophisticated, this dish is perfect for entertaining or as a comforting weeknight dinner. Serve it warm or at room temperature with a crisp side salad for a truly satisfying meal. With just 20 minutes of prep and 40 minutes in the oven, this quick and easy recipe will become a new favorite in your repertoire!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 Puff pastry sheet
• 3 Leeks (white and light green parts only)
• 2 tablespoons Olive oil
• 2 cups Cherry tomatoes
• 1 teaspoon Fresh thyme leaves
• 1 cup Heavy cream
• 2 Eggs
• 1 cup Grated Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons All-purpose flour (for dusting)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Clean the leeks thoroughly by rinsing under cold water and slicing thinly (only the white and light green parts).

Step 3

Heat olive oil in a skillet over medium heat. Add the leeks and sauté for 5-7 minutes until soft and slightly caramelized. Remove from heat and set aside.

Step 4

On a floured surface, roll out the puff pastry slightly to ensure it fits your tart pan. Lay the pastry into the tart pan, pressing it gently into the edges, and trim any overhang.

Step 5

Prick the bottom of the pastry with a fork to prevent bubbling during baking. Line it with parchment paper and fill it with pie weights or dried beans. Parbake the pastry in the preheated oven for 10 minutes, then remove the weights and parchment paper. Bake an additional 5 minutes to slightly crisp the base.

Step 6

While the pastry bakes, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper in a mixing bowl.

Step 7

Spread the sautéed leeks evenly over the bottom of the tart crust. Halve the cherry tomatoes and arrange them cut-side up on top of the leeks. Sprinkle the thyme leaves over the tomatoes.

Step 8

Pour the egg and cream mixture over the leeks and tomatoes, ensuring it is evenly distributed.

Step 9

Place the tart back into the oven and bake for 25-30 minutes, or until the filling is set and golden brown.

Step 10

Remove the tart from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	1085.7 grams (1085.7g)

Amount per serving	% Daily Value*
Calories	2000

Total Fat 161.50g	207%
Saturated Fat 76.20g	381%
Polyunsaturated Fat 2.70g
Cholesterol 692mg	231%
Sodium 4217mg	183%
Total Carbohydrate 71.10g	26%
Dietary Fiber 10.80g	39%
Total Sugars 19.20g
Protein 55.00g	110%

Vitamin D 82IU	410%
Calcium 1083mg	83%
Iron 12mg	64%
Potassium 1465mg	31%

*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.

Source of Calories

Fat: 74.2%

Protein: 11.2%

Carbs: 14.5%