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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.

Hudson Valley Restaurant Week is back this April 8-21!