How to make leek tart with puff pastry | Easy and delicious recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyère cheese

🥗Healthier: emmental cheese

💰Cheaper: cheddar cheese

Emmental provides a similar flavor profile at a lower cost.

Wash the leeks to remove sand and cut them into thin slices, using only the stems for the tart.

Heat a pan on the stove and add butter for frying the leeks, or use cooking oil if preferred.

Fry the leeks, stirring every few minutes to prevent burning, until soft, about 15 minutes.

Add about 1 teaspoon of salt, 1/3 teaspoon of ground black pepper, and a generous teaspoon of herbs de Provence to the leeks.

Remove the leeks from heat and let them cool.

Preheat the oven to 180°C (400°F).

In a bowl, mix eggs with plain yogurt, beating them with a fork until combined. Optionally, add grated cheese, but the creator does not use cheese this time.

Prepare a tart pan (28x3 cm or 11 inches) by lining it with parchment paper and greasing the paper and sides with cooking oil.

Place the puff pastry sheet in the baking pan, folding the corners towards the inside as needed.

Mix the cooled leeks with the egg and yogurt mixture, then pour the filling into the prepared pan, leveling it out.

Bake in the preheated oven for about 25-30 minutes until the puff pastry is browned and the top of the tart looks cooked.

Remove the tart from the oven and let it cool for a few minutes before cutting. Note that it will deflate slightly after being removed from the oven.

Cooking Techniques

Equipment Needed

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