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Moist Leek Tart with Gruyère and Onions

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A buttery, crisp tart crust filled with caramelized leeks, onions, creamy custard, and nutty Gruyère cheese perfect for brunch, lunch, or a cozy dinner.

Ingredients

180 g all-purpose flour

A pinch of salt

90 g very cold unsalted butter

60 ml chilled water

2 leeks, trimmed and thinly sliced (white and light green parts)

1 small yellow onion, thinly sliced

30 g unsalted butter (or olive oil)

1/2 tsp garlic, minced

2 large eggs

120 ml thick cream

1 tsp regular salt

1/2 tsp black pepper

1 tsp ground cumin (optional)

35 g Gruyère cheese, shredded

Instructions

  1. In a bowl, combine flour and a pinch of salt. Cut the chilled butter into cubes and work into the flour until mixture resembles coarse crumbs. Add chilled water gradually until dough comes together. Form into a disk, wrap, and chill for 30 minutes.
  2. Preheat oven to 375°F (190°C).
  3. In a skillet, melt 30 g butter (or heat oil) over medium heat. Sauté leeks and onion until soft and lightly golden, about 8–10 minutes. Add garlic and cook 1 more minute. Remove from heat and cool slightly.
  4. Roll dough on a floured surface to fit a 9-inch tart pan. Line the pan, trim edges, and prick base with a fork. Optionally line with parchment and add baking weights. Blind bake 10 minutes, remove weights, and bake 5 more minutes until set.
  5. Whisk eggs, cream, salt, pepper, and cumin (if using) in a bowl.
  6. Spread leek–onion mixture over crust. Pour custard evenly over. Sprinkle Gruyère on top.
  7. Bake 20–25 minutes, until custard is set but slightly wobbly and cheese is golden.
  8. Cool 10 minutes before slicing and serving.

Notes

Chilling the dough improves flakiness and texture.

Blind baking helps prevent a soggy crust.

Half-and-half can be used instead of cream for a lighter filling.

Add fresh herbs like thyme or chives for extra flavor.

Reheat in the oven to keep crust crisp—avoid microwaving.

Nutrition

Find it online: https://justsosavory.com/moist-leek-tart-with-gruyere-and-onions/