I never thought much about leeks until I moved into my first apartment. Growing up, our veggie rotation was pretty basic – carrots, peas, and the occasional broccoli. My mom stuck to what she knew, and leeks weren’t part of the program.
Then one day at the farmers market, I grabbed a bunch of leeks thinking they were fancy green onions. That happy mistake led me to discover how good they are when cooked until soft and sweet. Now, this leek puff pastry tart is one of my go-to recipes when I want something that feels a bit fancy but doesn’t take much work.
Why You’ll Love This Leek Tart
- Quick preparation – Ready in just 45 minutes, this elegant tart is perfect for those nights when you want something special without spending hours in the kitchen.
- Simple ingredients – With just a handful of ingredients like puff pastry, leeks, and Camembert, you can create something that looks and tastes like it came from a French bakery.
- Impressive presentation – This tart looks fancy enough for dinner parties or special occasions, but it’s actually super easy to put together – your guests will think you’re a pro!
- Versatile dish – Perfect for brunch, lunch, or dinner, you can serve it hot or at room temperature, making it great for meal prep or entertaining.
What Kind of Leeks Should I Use?
When shopping for leeks, look for ones that are firm and straight with crisp, dark green leaves and white stalks that are at least 3 inches long. For this tart, you’ll only need the white and light green parts since the dark green sections tend to be tough and fibrous. Fresh leeks often have some dirt trapped between their layers, so it’s important to clean them well – just slice them lengthwise, fan out the layers, and rinse under cool running water. While you can find leeks year-round, they’re at their peak from fall through early spring, when they tend to be more tender and flavorful.
Options for Substitutions
This tart is pretty flexible and you can make several swaps while keeping its rustic charm:
- Puff pastry: Store-bought puff pastry is a must here – while other brands work fine, avoid substituting with phyllo dough or pie crust as they won’t give you that same flaky texture.
- Camembert: Can’t find Camembert? Brie makes a perfect substitute since it has a similar creamy texture. You could also try Gruyere or fontina for a different but equally tasty result.
- Leeks: If leeks aren’t available, try using a mix of green onions and shallots. Just remember to cook them a bit less since they’re more tender than leeks.
- Red onion: Yellow or white onions work just as well here. Sweet onions like Vidalia are also good – they’ll just give your tart a slightly sweeter flavor.
- Kosher salt: Regular table salt works too – just use about 3/4 teaspoon instead of 1 teaspoon since it’s more concentrated than kosher salt.
Watch Out for These Mistakes While Baking
The biggest challenge when working with puff pastry is temperature control – if it gets too warm, it becomes sticky and difficult to handle, while if it’s too cold, it can crack and break. For best results, let your pastry thaw in the refrigerator overnight and work with it when it’s cool but pliable.
Another common mistake is not cleaning your leeks thoroughly enough – these vegetables can trap dirt between their layers, so it’s essential to slice them first, then soak in cold water to let any grit sink to the bottom.
When assembling the tart, avoid overloading the pastry with too many toppings, as this can prevent the center from cooking properly and result in a soggy bottom – a light, even layer of ingredients works best. For extra insurance against sogginess, try docking the pastry (pricking it with a fork) before adding toppings, and pre-baking the crust for 10-12 minutes until it’s lightly golden.
What to Serve With Leek Tart?
This savory leek and Camembert tart works really well as part of a casual lunch or dinner spread. A simple mixed green salad dressed with a light vinaigrette makes the perfect side dish, helping to balance out the richness of the cheese and buttery pastry. For a complete meal, I like to serve it with a bowl of lightly seasoned soup – butternut squash or carrot work especially well during colder months. If you’re hosting friends for brunch, try cutting the tart into smaller pieces and serving it alongside some fresh fruit and a glass of crisp white wine or sparkling prosecco.
Storage Instructions
Keep Fresh: This leek tart tastes best fresh from the oven, but you can keep any leftovers in an airtight container in the fridge for up to 3 days. The puff pastry might lose some of its crispiness, but the flavors will still be great!
Make Ahead: Want to prep ahead? You can slice your leeks and onions up to 2 days in advance – just keep them in separate containers in the fridge. The pastry should be thawed overnight in the fridge before you plan to use it.
Warm Up: To bring back some of that fresh-baked magic, pop leftover slices in a 350°F oven for about 5-7 minutes. The microwave works too, but the pastry won’t be as crispy. I like to place it on a wire rack while reheating to help the bottom stay crisp.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 15-20 g
- Fat: 50-60 g
- Carbohydrates: 70-80 g
Ingredients
- 1 (14 ounces) sheet of puff pastry (dufour suggested)
- 8 ounces thinly sliced camembert (227 g)
- 1 tablespoon extra virgin olive oil
- 3 minced garlic cloves
- 1 red onion, sliced thinly
- 2 leeks, halved and thinly sliced (only white and light green sections)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Step 1: Preheat the Oven and Prepare Ingredients
Preheat your oven to 400 degrees F (200 degrees C).
This ensures the oven is hot enough to cook the pastry evenly and achieve a golden-brown finish.
Step 2: Sauté the Vegetables
Heat a frying pan over medium heat and add a tablespoon of oil.
Once the oil is hot, add the chopped onion and garlic.
Cook the onions for about 3 minutes, then add the leeks and a pinch of salt.
Continue cooking for another 5 minutes, stirring often, until the vegetables are softened and aromatic.
Step 3: Prepare the Puff Pastry
Place a sheet of puff pastry on a piece of parchment paper set on a baking sheet.
Trim the edges if necessary to fit the sheet.
Cut a border about 1/2 inch from the edge all the way around the pastry; be careful not to cut all the way through.
Prick the pastry within the border several times with a fork to prevent it from puffing up too much during baking.
Step 4: Assemble the Tarte
Lay strips of Camembert cheese across the prepared puff pastry.
Evenly spread the sautéed leeks and onions over the cheese, ensuring that they are within the border of the pastry.
Step 5: Bake the Tarte
Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the puff pastry is golden brown and crispy.
Step 6: Cool, Cut, and Serve
Once baked, remove the tarte from the oven and let it cool for 2 to 5 minutes.
This will make it easier to cut.
Slice into portions and serve warm as an appetizer or main course.
