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Loading...A beloved savory tart from Wallonia made with silky slow-cooked leeks and a rich nutmeg custard, spiked here with jenever for a subtle herbal warmth. The buttery short-crust shell holds everything together while the jenever adds a uniquely Belgian aromatic twist that complements the sweetness of the leeks. Best enjoyed warm with a crisp green salad and a small glass of the same jenever.
Prep Time25 mins
Cook Time50 mins
Total Time75 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 35 gFat
- 19 gSaturated Fat
- 28 gCarbs
- 2 gFiber
- 4 gSugar
- 10 gProtein
- 340 mgSodium
- 290 mgPotassium
- 130 mgCalcium
- 2.8 mgIron
- 12 mgVitamin C
- 200 mcgVitamin A
Ingredients
For the buttery short-crust shell
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 tsp fine sea salt
- 8 tbsp (115 g) cold unsalted butter, cubed
- 3 to 4 tbsp ice water
- 1 tsp white vinegar (keeps the crust tender)
For the leek filling
- 3 tbsp unsalted butter
- 4 large leeks (white and pale green parts only), halved and thinly sliced
- 3 tbsp jenever (Belgian gin)
- 1 tsp fresh thyme leaves
- 3/4 tsp fine sea salt
- 1/4 tsp freshly ground white pepper
- 1/2 cup (50 g) grated Gruyère cheese (optional)
For the nutmeg custard
- 3 large eggs
- 1 cup (240 ml) heavy cream
- 1/4 cup (60 ml) whole milk
- 1/4 tsp freshly grated nutmeg
- Pinch of cayenne pepper
- Pinch of fine sea salt
Directions
- Make the pastry: pulse the flour, salt, and cold butter in a food processor until the mixture looks like coarse crumbs, then drizzle in the ice water and vinegar and pulse just until the dough starts to clump together.
- Turn the dough out onto a piece of plastic wrap, press into a disc, wrap, and refrigerate for at least 30 minutes. On a lightly floured surface, roll the dough into a 12-inch round and line a 9-inch tart pan with a removable bottom, trimming the edges.
- Blind bake the crust: prick the bottom with a fork, line with parchment paper, fill with pie weights or dried beans, and bake at 400°F (200°C) for 15 minutes. Remove the weights and parchment and bake 5 more minutes until pale golden. Lower oven to 350°F (175°C).
- Cook the leeks: melt the butter in a large skillet over medium-low heat, add the sliced leeks with a pinch of salt, and cook gently for 12 to 15 minutes, stirring often, until very soft and just turning translucent. Pour in the jenever, add the thyme, and cook 2 to 3 minutes until the liquid has nearly evaporated.
- Whisk the custard: in a medium bowl, whisk together the eggs, cream, milk, nutmeg, cayenne, and a pinch of salt until smooth and fully combined. Taste the leeks and adjust seasoning.
- Assemble the tart: scatter the warm leeks evenly over the pre-baked crust, sprinkle the Gruyère on top if using, then carefully pour the custard over the leeks, filling almost to the top of the crust.
- Bake for 30 to 35 minutes at 350°F (175°C), until the custard is set around the edges but still has a slight jiggle in the center and the top is lightly golden. If the crust edges brown too quickly, tent with foil.
- Cool the tart on a wire rack for at least 15 minutes to let the custard finish setting, then unmold, slice into wedges, and serve warm or at room temperature.
Cook’s Notes
- Choose thick, mature leeks with plenty of white shaft; slicing them in half lengthwise first makes it easy to rinse away any grit trapped between the layers.
- If you cannot find jenever, a dry London gin or a young genever substitute works well; the alcohol mostly burns off, leaving a soft juniper and citrus aroma.
- Do not rush the leek sauté, low and slow is the secret to meltingly soft, sweet leeks without any browning.
- Let the tart rest before slicing so the custard can finish setting, otherwise it will slump on the plate.
- The crust and the cooked leeks can both be prepared a day ahead and refrigerated, making final assembly quick for a dinner party.
