Description
This savoury egg-free leek tart pairs buttery puff pastry with a silky, lightly seasoned leek filling. Simple timing cues prevent a soggy base, and flexible swaps suit what you have. Serve warm with a green salad.
Ingredients
Scale
- 1 sheet puff pastry
- 75 g butter
- 500 g leeks, sliced into rings
- 2 tbsp plain flour (all-purpose flour)
- 500 ml milk
- 1 tbsp crème fraîche
Instructions
- Unroll the pastry, prick all over with a fork, flip it over, and line the tart tin.
- Melt the butter in a frying pan.
- Sauté the sliced leeks until soft and melting. Season with salt and pepper.
- Off the heat, add the flour, then the milk, then the crème fraîche.
- Mix well, return to the heat, and cook until thickened.
- Pour the mixture over the pastry.
- Bake in a preheated 200°C (392°F) oven for 30–40 minutes.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: appetiser
Nutrition
- Serving Size: 1 serving
- Calories: 373 kcal