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Leek Tart

Serves 6



  • 2 pounds leeks
  • 3 eggs, lightly beaten
  • 8 ounces cream cheese
  • salt, fresh ground pepper to taste

Pastry Shell

  • 1 egg
  • 1 cup flour
  • 1 stick sweet butter or margarine
  • 5 tablespoons ice water
  • pinch of salt

White Sauce

  • 2 teaspoons butter or margarine
  • 1-1/2 teaspoons corn starch
  • 1 cup milk
  • pinch of nutmeg


  1. Prepare white sauce: Stir cornstarch into the milk until well blended. Melt butter in sauce pan over low flame. Slowly add milk mixture to the butter, stirring constantly until thickened. Add a pinch of nutmeg, salt and pepper to taste. Remove from heat.
  2. Prepare pastry shell: Mix the shell ingredients in a deep bowl using a fork and your hands until the dough comes together. Do not overwork. Form a ball with dough; sprinkle with flour. Let it rest in the refrigerator 1 hour.
  3. Flour the table and gently roll the dough out. Thoroughly butter a tart pan or an 9-inch pie dish and place the rolled dough into it. Trim the edges, cover the shell with aluminum foil and place in a 250?F oven for about 12 minutes.
  4. Wash and trim leeks. Slice into 2-inch-long pieces and boil them for about 25 minutes. Drain.
  5. In a bowl, beat the eggs; add the white sauce, cream cheese, leeks, salt and pepper. Blend until homogeneous. Pour mixture into the precooked tart shell, smoothing evenly with a fork. Bake about 30 to 45 minutes at 350?F. Test for doneness with knife.

Serve hot or cold. To serve cold, chill one hour or more.