Picardy Leek and Cheese Tart

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A rustic open-faced tart from the Picardy region of northern France, this dish pairs slowly sweated leeks with a silky cream-and-egg custard and nutty melted cheese, all cradled in a buttery short-crust shell. It is traditionally served warm with a crisp green salad and a glass of dry white wine.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 30 gFat
• 17 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 5 gSugar
• 12 gProtein
• 380 mgSodium
• 320 mgPotassium
• 210 mgCalcium
• 2.4 mgIron
• 11 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the short-crust pastry

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/2 tsp fine sea salt
• 1 large egg yolk
• 2 to 3 tbsp ice water

For the leek filling

• 2 tbsp unsalted butter
• 1.5 kg leeks (white and pale green parts only), washed and thinly sliced
• 1/2 tsp salt
• 1/4 tsp freshly ground white pepper
• Pinch of freshly grated nutmeg

For the custard and topping

• 3 large eggs
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 1 cup (90 g) grated Gruyère cheese
• 2 tbsp grated Parmesan

Directions

1. Make the pastry: pulse the flour, salt, and cold butter in a food processor until the mixture looks like coarse crumbs. Add the egg yolk and 2 tablespoons of ice water and pulse just until the dough clumps together; add the remaining water only if needed.
2. Turn the dough out, shape into a disc, wrap in plastic, and chill for at least 30 minutes. Roll out on a lightly floured surface into a 30 cm round and line a 24 cm tart pan, trimming the edges and patching any cracks.
3. Blind bake the shell: line the pastry with parchment paper, fill with pie weights or dried beans, and bake at 200°C (400°F) for 15 minutes. Remove the weights and parchment and bake another 5 minutes, until pale gold. Reduce the oven to 180°C (350°F).
4. Cook the leeks: melt the butter in a large skillet over medium-low heat. Add the sliced leeks, salt, pepper, and nutmeg, and cook gently for 12 to 15 minutes, stirring often, until very soft but not browned. Spread the leeks evenly in the pre-baked shell and sprinkle with the Gruyère.
5. Whisk the eggs, cream, and milk together until smooth, then pour the custard carefully over the leeks and cheese. Top with the grated Parmesan.
6. Bake at 180°C (350°F) for 25 to 30 minutes, until the custard is just set with a slight wobble in the center and the top is golden brown.
7. Let the tart rest for at least 10 minutes before slicing; this allows the custard to firm up for clean cuts. Serve warm or at room temperature.

Cook’s Notes

• For the most traditional Picardy flavor, swap the Gruyère for 80 g of Maroilles or another washed-rind cheese from the region.
• Sweating the leeks gently over low heat is essential; high heat will brown them and dull the delicate, sweet flavor.
• If your leeks hold a lot of water after washing, pat them very dry in a clean towel before cooking to keep the crust crisp.
• A pinch of sugar in the leeks can help balance any bitterness in older, thicker specimens.
• The tart is best the day it is made but keeps well, loosely covered, at room temperature for up to 24 hours; reheat gently in a 160°C oven.

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