Classic French Leek Tart (Flamiche aux Poireaux): An Authentic Savory Delight
Embark on a culinary journey to the heart of France with this exquisite Classic French Leek Tart, known elegantly as “Flamiche aux Poireaux.” This is not just any tart; it’s a versatile vegetarian masterpiece, perfect for brightening up a casual lunch, serving as a sophisticated brunch centerpiece, or even as a delightful main course for a cozy dinner. Our recipe brings together the unparalleled flakiness of a homemade savory shortcrust pastry with a rich, creamy filling featuring tender leeks, sweet caramelized onions, and the nutty, melt-in-your-mouth goodness of Gruyère cheese. Prepare to impress your family and friends with this timeless French classic!
Why You’ll Adore This French Leek Tart Recipe
There’s something truly special about a well-made savory tart, and this French Leek Tart is no exception. It’s a dish I find myself returning to time and again, not just for its incredible flavor but for its sheer adaptability. Whether you’re looking for an elegant starter, a comforting lunch, or a light yet satisfying dinner, this tart delivers. The combination of sweet, earthy leeks, subtly sharp onions, and the rich, melting quality of Gruyère cheese creates a harmony of flavors that is both deeply satisfying and surprisingly light.
Leeks are a star ingredient in French cuisine, prized for their delicate onion-like flavor and tender texture when cooked. They contribute a depth of flavor that is simply unmatched, making them a fantastic base for tarts and quiches. While I often incorporate them into recipes like my Mushroom and Leek Quiche, a classic Leek Quiche, or a luxurious Smoked Salmon and Leek Quiche, this savory leek tart truly allows their natural sweetness to shine through. It’s a crowd-pleasing dish that perfectly embodies the rustic elegance of French home cooking.
What is a “Flamiche aux Poireaux”?
A “Flamiche aux Poireaux” is the traditional French and Belgian name for this delightful savory leek tart. Originating from the northern regions of France and Belgium, the term “Flamiche” itself refers to a savory pie, often with a rich filling. The addition of “aux Poireaux” simply specifies that it’s made “with leeks,” highlighting the primary ingredient that gives this dish its signature flavor.
While a Flamiche aux Poireaux might resemble a quiche at first glance, there’s a key distinction. Although both contain eggs and cream – fundamental components of a quiche custard – the Flamiche emphasizes its vegetable filling. The leeks and onions are the true heroes here, taking center stage, rather than being suspended in a thick, eggy custard. This results in a lighter, yet incredibly flavorful tart where the natural textures and tastes of the vegetables truly shine. Different regions boast their own interpretations of this beloved tart, but our recipe focuses on a classic preparation featuring sweet leeks, savory brown onion, and the indispensable nutty notes of Gruyère cheese.
Crafting the Perfect Savory Shortcrust Pastry
The foundation of any great tart is its pastry, and for this French Leek Tart, a classic savory shortcrust pastry is absolutely essential. It’s my go-to recipe for all savory tarts and quiches because it consistently delivers a result that is both incredibly flaky and wonderfully buttery. This pastry isn’t just delicious; it’s robust enough to perfectly encase a luscious, liquid filling, ensuring a delightful texture in every bite without becoming soggy.
Essential Pastry Ingredients
You’ll only need four fundamental ingredients to create this simple yet faultless savory pastry (refer to the recipe card below for precise quantities):
- Plain / All-Purpose Flour: Sifting the flour is highly recommended to prevent lumps and ensure a smooth, uniform dough.
- Salt: Just a pinch is enough to enhance the flavor of the pastry, balancing the richness of the butter.
- Butter: Unsalted and kept very cold, cut into small cubes. Cold butter is crucial for creating those coveted flaky layers in the pastry.
- Water: Ice-cold water helps to bind the dough without overworking the gluten, which can lead to a tough crust.
This basic combination is truly foolproof! For an extra layer of flavor, consider adding a hint of spice to your pastry. I often experiment with Cumin Powder, Cumin Seeds, a blend of Dried Herbs, or even a touch of Garlic Powder to complement the tart’s savory filling.
How to Prepare Savory Shortcrust Pastry
Making shortcrust pastry is simpler than you might think, especially with a food processor, which makes it quick and mess-free. However, it can certainly be made by hand for those who prefer a more traditional approach:
- Food Processor Method: Combine the sifted Flour and Salt in the bowl of your food processor. Add the very cold Butter, cut into small cubes. Pulse until the mixture resembles coarse crumbs, ensuring no large chunks of butter remain. Gradually add the cold water, one tablespoon at a time, pulsing briefly after each addition. Stop as soon as the dough begins to come together into a ball – be careful not to overmix.
- By Hand Method: In a large bowl, whisk together the sifted Flour and Salt. Add the cold, cubed Butter. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, mixing with a fork or your hands until the dough just comes together.
- Form and Chill: Transfer the dough onto a lightly floured sheet of baking paper. Gently bring it together to form a disc, then slightly flatten it. Place a second sheet of baking paper over the dough and roll it out evenly to your desired shape and thickness (typically enough to fit your tart pan with a slight overhang). Immediately transfer the wrapped dough to the fridge to rest for at least 30 minutes to 1 hour. This chilling time is crucial for the butter to firm up and for the gluten to relax, which prevents shrinkage during baking.
- Lining and Blind Baking: After chilling, carefully line your tart pan (I use a 35cm / 14 inch long Rectangular Tart Pan, but a 9.5-inch / 24cm round one works beautifully) with the pastry. Trim any excess, then prick the bottom all over with a fork. Return the lined tart pan to the fridge for another 1 hour, or for a quicker firming, place it in the freezer for 15 to 20 minutes. This final chill before blind baking is key to preventing a soggy bottom. Blind bake in a preheated oven at 180°C/350°F for 10-15 minutes until partially cooked.
For even more detailed instructions, including troubleshooting tips and advanced techniques for achieving the perfect crust, be sure to read my dedicated article on Savory Shortcrust Pastry for Quiches and Tarts. This tart typically serves 6 to 10 people, depending on whether it’s enjoyed as a light appetizer, a side dish, or a fulfilling main course.
The Irresistible French Leek Tart Filling
The heart of this savory tart lies in its rich and flavorful filling, which expertly balances the sweetness of the vegetables with the creamy binder and nutty cheese. The filling comes together in two main stages: first, gently sautéing the vegetables, and then combining them with a luscious egg and cream mixture that binds everything together beautifully.
Key Filling Ingredients:
To create this delectable filling, you will need the following (find precise quantities in the recipe card below):
- Leeks: Thoroughly washed and thinly chopped. Don’t discard the green parts – they add wonderful flavor and color!
- Small Brown Onion: Thinly sliced, providing a sweet aromatic base when caramelized.
- Minced or Crushed Garlic: Approximately one clove, for an added layer of savory depth.
- Butter: For sautéing the vegetables, imparting a rich, French flavor. Olive oil can be a suitable substitute if preferred.
- Eggs: Large eggs act as the primary binder for the filling.
- Heavy / Thickened Cream: Essential for a rich, creamy texture. Light cream is not recommended as it can result in a less luxurious filling.
- Grated Gruyère Cheese: This semi-hard Swiss cheese offers a distinctive nutty, slightly sweet, and savory flavor that pairs perfectly with leeks.
- Seasoning: A blend of Salt, Pepper, and optionally, Cumin Powder. Feel free to adjust or add other preferred spices to your taste.
Assembling the Leek and Onion Tart Filling
Creating the filling is a straightforward process, beginning with the gentle cooking of the vegetables to bring out their natural sweetness, followed by combining them with the creamy, eggy binder:
- Prepare the Vegetables: Begin by thoroughly washing the leeks to remove any grit, then thinly slice them. Make sure to use both the white and the lighter green parts, as both contribute to the flavor and texture (discard only the very tough dark green ends and the root base). Thinly slice the brown onion as well.
- Sauté the Aromatics: In a non-stick pan, melt the butter over medium heat. Once shimmering, add the chopped leeks, sliced onion, and minced garlic. Sauté gently for 5 to 10 minutes, stirring occasionally, until the vegetables are beautifully softened and the onion slices become translucent. This step is crucial for developing the foundational flavors of the tart. Once cooked, remove the pan from the stove and set the mixture aside to cool slightly.
- Combine the Filling: In a separate medium bowl, whisk together the eggs, heavy cream, salt, pepper, and optional cumin powder until well combined and smooth. Gently fold in the pre-cooked leek and onion mixture, then stir in the grated Gruyère cheese.
- Fill and Bake: Pour this delicious filling evenly over the blind-baked shortcrust pastry in your prepared tart pan. Return the tart to the preheated oven and bake for an additional 25 to 35 minutes. The tart is ready when the filling is set (it shouldn’t jiggle much when gently shaken) and the leeks on top are lightly golden. Serve warm for the best experience.
You have a choice for how to layer the filling: either mix the cooked vegetables directly into the egg and cream mixture as described, or you can spread the sautéed leeks and onions evenly at the bottom of the pre-baked pastry crust first, and then pour the egg and cream mixture over them. Both methods yield excellent results, so choose what works best for you. If needed, use a spoon to gently spread the vegetable mixture evenly across the base before adding the liquid.
Frequently Asked Questions about French Leek Tart
Yes, blind baking the pastry is a crucial step for this French Leek Tart. The filling, while delicious, is quite liquid before baking, and blind-baking helps to partially cook the crust and create a barrier, preventing it from becoming soggy during the final bake. A quick blind bake for 10 to 15 minutes is usually sufficient. You don’t necessarily need baking beads or weights for this recipe; the goal is simply to dry out the bottom of the crust, not to prevent it from puffing up entirely.
If you’re not serving the tart immediately, allow it to cool completely to room temperature. Once cooled, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. This savory leek tart will maintain its freshness and flavor for up to 3 days when stored properly in the fridge. It’s also an excellent make-ahead dish, perfect for preparing a day in advance for entertaining or meal prep.
To reheat a whole tart, cover it loosely with aluminum foil to prevent the top from over-browning and place it in a warm oven (around 160°C/325°F) for 10 to 15 minutes, or until thoroughly warmed through. Individual slices can be conveniently reheated in the microwave for about a minute, or until hot. The oven method is preferred for the best texture, ensuring the crust remains crisp.
Absolutely! This French Leek Tart freezes exceptionally well, making it a fantastic option for future meals or emergency entertaining. You can freeze the entire tart or individual slices. Ensure the tart is completely cool before wrapping it first in a layer of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months.
To thaw and reheat, you can either place the frozen tart (still covered with foil) directly into a preheated oven (around 160°C/325°F) for about 20-30 minutes, or until heated through. Alternatively, transfer it to the refrigerator overnight to thaw, which can speed up the reheating process in the oven the next day. A pro tip: if you intend to freeze the tart, consider slightly under-baking it initially. This helps prevent the crust from becoming overly browned or dry when you reheat it from frozen.
Leeks can often hide dirt and sand between their layers. To clean them, first trim off the root end and the very tough dark green parts. Slice the leeks lengthwise down the middle, then chop them into thin half-moon pieces. Place the chopped leeks in a colander and rinse them thoroughly under cold running water, separating the layers with your fingers to ensure all grit is washed away. Alternatively, you can soak them in a bowl of cold water for a few minutes, swishing them around, then lift them out and pat dry.
More Delightful Savory Tart Recipes
If you’ve fallen in love with the art of savory baking after trying this Classic French Leek Tart, you’re in luck! There’s a whole world of delicious savory tarts and quiches waiting to be explored. These recipes are perfect for expanding your repertoire, offering fantastic options for any meal, gathering, or simple weeknight treat.
- Beetroot and Goats Cheese Tart
- Spinach and Feta Quiche
- Onion, Fig and Feta Tart
- Cheese and Tomato Quiche
- Tomato, Basil and Feta Galette
- Asparagus and Feta Quiche
- Spinach and Mushroom Quiche
- Broccoli Quiche with Cheddar Cheese
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Full Recipe Details
Leek Tart with Gruyere and Onions
Servings:
8
Author:
Sylvie
30 minutes
30 minutes
2 hours
3 hours
Print Recipe
Equipment
- 14 x 4.5 inch / 35 x 10 cm Rectangular Tart Pan or 9.5inch / 24cm round tart pan
Ingredients
Savory Shortcrust Pastry
- 180 gr Plain Flour
- 1 pinch Salt
- 90 gr Unsalted Butter, very cold, cut into small cubes
- 60 ml Cold Water
Leek Tart Filling
- 2 Leeks, washed and thinly chopped
- 1 small Brown Onion, thinly sliced
- 30 gr Unsalted Butter, or Olive Oil
- 1/2 teaspoon Minced Garlic
- 2 large Eggs
- 120 ml Heavy / Thickened Cream
- 1 teaspoon Table Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Ground Cumin, optional, or other preferred spices
- 35 gr Gruyere Cheese, grated
Instructions
Savory Shortcrust Pastry
- Place the Plain Flour and Salt in the bowl of your food processor. Add the cold Unsalted Butter (cut into small cubes) and blend until it forms small, even crumbs (1). There should be no large lumps of butter visible.
- Slowly add the cold Water, one tablespoon at a time, blending briefly between each addition. Stop adding water as soon as the dough starts to come together and forms a rough ball (2). Be careful not to overmix. You may need slightly more or less water depending on your flour.
- Transfer the dough over a lightly floured sheet of baking paper and gently bring it together into a disc. Place a second sheet of baking paper over it and roll the pastry into a large rectangle (3) (or circle if using a round pan) using a rolling pin, ensuring it’s large enough to fit your tart pan with a slight overhang. Place the wrapped pastry in the fridge to rest for at least 1 hour.
- Remove the two layers of baking paper and carefully line your tart pan with the shortcrust pastry. Press it gently into the edges and trim any excess. I used a 14 x 4.5 inch / 35 x 10 cm rectangular pan, but the recipe will work perfectly with a round 9.5 inch / 24 cm tart pan.
Poke small holes all over the pastry base with a fork, then place the lined pan back in the fridge for 30 minutes to 1 hour, or in the freezer for the last 15 to 20 minutes before blind baking.
- Blind Bake the pastry for 10 to 15 minutes (4) in an oven preheated to 180°C/350°F. The crust should be partially baked and slightly golden on the bottom. Set aside while you prepare the filling.
Leek Tart Filling
- Wash the Leeks thoroughly to remove any grit and chop them into thin slices. Thinly slice the Brown Onion.
- Place the Butter into a large non-stick pan over medium heat. Once melted and hot, add the chopped Leeks, sliced Onion, and Minced Garlic. Sauté for about 5-10 minutes, stirring occasionally, until the vegetables are tender and the onions become translucent and slightly sweet. Remove from the stove and let cool slightly.
- In a separate medium bowl, whisk together the Eggs, Heavy Cream, Salt, Pepper, and optional Ground Cumin until thoroughly combined. Add the pre-cooked leek and onion mixture to the egg mixture, then stir in the Grated Gruyere cheese.
- Carefully pour the entire filling mixture over the pre-baked pastry in your tart pan. Gently spread the filling evenly if needed. Place the tart back in the oven and bake for another 25 to 35 minutes, or until the filling is set (5) and the leeks on top are lightly golden. Serve warm for the best flavor and texture.
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Notes
For comprehensive information, step-by-step instructions, and troubleshooting tips regarding the pastry, refer to my detailed Savoury Shortcrust Pastry recipe post.
- When blending the butter into the flour, aim for a texture of coarse crumbs with no large, visible pieces of butter.
- Add water gradually; the exact amount needed can vary slightly based on humidity and flour type. Stop as soon as the dough just comes together.
- To ensure the pastry is large enough, place your tart tin over the rolled-out dough (still between baking paper) to check the size before chilling.
- The goal of blind baking is to get the pastry bottom partially cooked and dried out, preventing a soggy crust once the liquid filling is added.
- The filling is set when it doesn’t visibly jiggle or move when the tart tin is gently shaken.
Nutrition (per serving)
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