Leek tart with cured olives and aged Gruyère

Leek tart with cured olives and aged Gruyère

Making savory tarts requires a bit of patience and an unhurried stint in the kitchen, but they are well worth the effort. To me tarts are a sophisticated comfort food that’s totally irresistible and one that I love spending time crafting.

Here the slightly spicy-but-sweet leeks mingle with the salty cured olives and the pungent cheese to make every bite of this tart burst with umami goodness.

The most intimidating part of making tarts is, of course, the dough. The Parmesan dough used in this recipe has been in my repertoire for many moons and I can say with confidence that it is foolproof. To show you how to make tart dough effortlessly and confidently, I’ve recorded video clips of every step – make sure to watch.

So dive right in! Create a beautiful tart, right in your kitchen… You’ll have a great time making it and an even better time relishing every morsel!

Food & wine pairing: Burgundy, Pinot Noir with olive and leek tart

Red wine iconWith this savory tart you can go two ways. The first option is to serve a light red, such as a Burgundy-style Pinot Noir, a Gamay from Beaujolais or a Grignolino (a lively red from Northwest Italy). These wines will pair well with the cheese and the salty olives. Or, if you prefer to serve a white, then go with a full-bodied, unoaked Chardonnay.

Cured olives

Leek tart with cured olives and aged Gruyère

makes 1 large tart or serves 4 to 6
active time: 1 hr ((includes making the tart shell)

For the leeks

  1. 3 tablespoons extra virgin olive oil
  2. 1/4 teaspoon red chili pepper flakes
  3. 4 large leeks – green leaves trimmed 3″ from top, halved lengthwise, thoroughly rinsed and cut in 1/8″ slices (8 cups)
  4. 4 garlic cloves – skinned and finely chopped
  5. 1/4 teaspoon sea salt
  6. freshly ground black pepper to taste

For the custard

  1. 1 extra large egg
  2. 1 extra large egg yolk
  3. 1/2 cup heavy cream
  4. 3/4 cup milk
  5. 1/8 teaspoon sea salt
  6. freshly ground black pepper to taste
  1. 1 recipe Parmesan tart dough – baked blind into a 10″ tart shell (follow recipe for directions)
  2. 6 oz (170 g) coarsely grated aged Gruyère, fontina or cheddar
  3. 1/3 cup cured black olives – halved and pits removed

  1. Preheat the oven to 375ºF (190ºC).
  2. Step 1: Heat a wide heavy-bottomed skillet over medium-high heat. Add olive oil, red pepper flakes and leeks. Sauté for 7 to 8 minutes, until the leeks are golden, tossing only occasionally. Add the garlic, salt and pepper. Toss well and sauté for 1 minute. Transfer to a bowl and set aside.
  3. Step 2: To make the custard – In a small bowl, whisk together the egg, egg yolk, cream, milk, salt and pepper until well blended. Set aside.
  4. Step 3: Spread half the cheese at the bottom of the tart shell. Then spread the sautéed leeks on top of the cheese. Dot with the olives and sprinkle with the balance of the cheese. Drizzle the egg/milk mixture over the leeks and bake for 35 to 40 minutes until golden-brown.
  5. Step 4: Remove from the oven and let cool for 10 minutes before unmolding and serving.
  6. Cook’s note: The tart can be made up to 4 hours ahead and kept at room temperature. To serve, reheat the tart in a 375ºF (190ºC) oven for 6 to 8 minutes until just warm. Refrigerating the tart will make the dough soggy.

Leek tart with cured olives and aged Gruyère

tart, leek, quiche, olives, gruyere


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  3. David englander

    Everything looks great and every recipe I’ve tried were as good as they looked

  4. Viviane, Looks delicious! Thank you for the recipe. I’ll give it a try. Merry Christmas & Happy New Year to you & Marc! Rich & Donna in Nevada!

  5. A gorgeous savoury tart! I like the add of olives.

  6. Um, wow! Seriously drooling over this – leeks, olives and gruyere are some of my favourite ingredients. And it’s so beautiful!

  7. After all the heavy meals of Christmas have gone this is the tart I want. Leek, olives and Gruyere – all great flavors!

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