This Leek Tart Recipe Celebrates the Bounty of the Hudson Valley

A cousin to quiche, this classic leek tart recipe uses some of the best seasonal ingredients found in the Hudson Valley.

Leeks are members of the onion family, chubby relatives of chives and scallions, with a mild, sweet flavor. Who doesn’t like leek and potato soup? When you’re buying leeks, choose straight, firm ones; those with bulbous ends will probably be woody inside. Use the white and pale green parts and save the dark green leaves for stock. Split them lengthways and wash them carefully under cold, running water — they’re often gritty inside. You can use leeks in any dish in which you’d use an onion or shallot. They add a bright flavor to soups and stews. Tarte aux poireaux is just French for leek tart. If you want to jazz it up, you can add herbs or wild mushrooms or ribbons of Swiss chard.

Because this leek tart recipe is highly customizable, it’s ideal to adapt throughout the seasons with whatever produce you have on hand. Plus, it’s equally excellent as a centerpiece for a brunch spread as it is for a light lunch with a simple greens salad on the side.

Tarte aux Poireaux (Leek Tart)

Course: Breakfast, LunchCuisine: FrenchDifficulty: Medium
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 

10

minutes
Total time

1

hour 

30

minutes

This leek tart recipe is ideal for brunches and lunches in the Hudson Valley.

Ingredients

  • 4 to 8 trimmed leeks (about a pound)

  • 3 eggs

  • 1 egg yolk

  • 1 cup heavy cream

  • 2 Tbs butter

  • Salt and pepper

  • Pastry for a 9- or 10-inch pie (your own short crust, or ready-made)

Directions

  • Heat oven to 400°F. Line a pie or quiche pan with pastry, cover with wax paper and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and paper, and bake for 5 more minutes. Remove from oven. Reduce heat to 350°F.
  • Trim, split, and carefully wash the leeks. Chop crosswise into fine rounds. You should have about 5 cups.
  • Combine the eggs, egg yolk, and half a cup of the cream in a large bowl. Set aside.
  • Heat the butter in a skillet over medium heat, add the leeks, salt and pepper to taste, and cook for about 5 minutes, stirring often.
  • Add the remaining half cup of cream to the leeks and simmer gently for about 5 minutes. Remove from heat, then add to the egg and cream mix and blend well.
  • Pour the mix into the part-baked pie shell and bake at 350°F for about 40 minutes or until the top is golden.
Adobe Stock / Valery121283

Pairing ideas: If you plan to serve this for brunch, why not lean into a theme and serve it alongside this wild mushroom-potato-onion tart? Or, if you want a sweet something to go along with it, consider this bright blueberry buckle for dessert.

A note to gardeners: Leeks are easy to grow, as long as you have the patience to set out plants that are like little green hairs. They have stumpy roots, so they need a bed rich in nutrients. I give the plants a dose of fish emulsion every three weeks when I water, too. If you take the trouble to hill them up, you get longer white parts. Homegrown ingredients taste even better in this leek tart.

Related: This Savory Spring Crostata Recipe Is Perfect for Brunches

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