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Savoury Onion and Leek Tart recipe

Posted Dec 25 2009 9:20am


This recipe is for sure going to be one I will have fun with over the holidays. I was surfing the pages of and I landed on this page while looking for a good chocolate fondue recipe.

I love tarts (I ABSOLUTELY LOVE SAVOURY TARTS)! I have a few sweet tarts I quite like, but savoury tarts are the end of me.

A savoury tart is a staple on any French bistro digne de ce nom (aka a bistro that deserve to be called a bistro)!

I have a favourite brunch place here called Bonjour Brioche. I’ve been going there for a decade and I never (EVER) get tired of ordering their savoury tarts. The owner is French and he and his Canadian wife have honestly perfected the art of la tarte.

During the holidays, I will take time to cook more and this tart from is calling my name.

You’ll notice from the list of ingredients that this is a fairly simple tart that is packed with flavour.

If you combine a piece of this tart and a beautiful salad, you’ve got a great meal that is delicious and healthy.

>>> One thing is missing to create the perfect meal:

The suggestion of the tart and a healthy salad is a great combination. Since there is only one egg in this recipe there is little protein.

In order to maintain muscle, help your body burn more fat and just for overall good health, you will NEED to have a portion of protein.

My suggestion would be to add a handful of nuts in your salad. If you are allergic to nuts, then you can look to adding a small piece of chicken or turkey breast to round nicely this meal.

>>> How to prepare the Onion and Leek Tart recipe:


Total: 1 hr 30 mins

Active: 40 mins

Makes: 8 to 10 servings


3 tablespoons unsalted butter, at room temperature

2 medium white onions, thinly sliced

2 medium leeks, sliced lengthwise and thinly sliced white part only

1 teaspoon finely chopped fresh thyme leaves

2 teaspoons finely chopped fresh marjoram leaves

1 tablespoon finely chopped fresh Italian parsley

1/2 cup crème fraîche

Basic Pie Dough, refrigerated

1 large egg yolk

1 teaspoon cold water


Step #1: Melt 1 tablespoon of the butter in a large frying pan over medium heat. When it foams, add 1/3 of the onions and leeks. Season well with salt and freshly ground black pepper. Cook until onions and leeks are caramelized and golden brown, about 10 minutes. Season again with salt and pepper. Remove from the pan and reserve in a mixing bowl. Cook remaining onions and leeks in two more batches, using 1 tablespoon of the butter per batch.

Step #2: Combine herbs and crème fraîche with onion-leek mixture and check the seasoning. Add more salt and pepper as necessary, and let the mixture rest until it has cooled, about 5 minutes.

Step #3: Heat the oven to 425°F and arrange a rack in the middle. Lightly flour a work surface and roll the dough out into a round approximately 11 inches in diameter and 1/8 inch thick. Cut the dough into a 10-inch round (an overturned dinner plate and a paring knife work great). Lay the dough on a baking sheet and evenly spread the filling throughout, leaving a 1-inch border. Fold the perimeter of the dough (the outer 1 inch) over the filling and flute the edge by pinching it between your forefingers. (Check out our photo tutorial on How to Shape a Free-Form Piecrust for more information.)

Step #4: Make an egg wash by whisking the egg yolk with the cold water. Brush the outer edge of the tart with the wash. Place on the middle rack of the preheated oven and bake until the bottom of the crust is golden, about 20 to 25 minutes.


Special equipment: Since this is a free-form tart, there is no pie dish or tart pan required. This gives the recipe a rustic feel and makes for fewer dirty dishes!

What to buy: Please take the time to make this dough from scratch, which will lend a flaky buttery texture to the dish. Of course, if you are time-constrained, go ahead and use a store-bought crust. Just try to get the best you can find.

Crème fraîche is a naturally thickened fresh cream with a tangy flavour and a rich texture, and it does not curdle or separate when heated. If you can’t find it, sour cream is a decent substitute.

Game plan: Here are some tips on how to make the dough. It can be made well ahead of time and then rolled out and formed when you are ready to make the tart. Also, the onions and leeks could be sautéed up to a day ahead. Just don’t combine them with the herbs and the crème fraîche until you are ready to bake the tart, because you don’t want the flavours to become too intense.

Beverage pairing: Serve with a light pilsner, such as Czechvar, or with a British stout, like Samuel Smith’s Imperial Stout. For wines, a cool, clean Pinot Blanc from, say, Alsace, Austria, or Oregon provides a creamy texture to complement this tart, along with just enough underlying acidity to cut through the richness. recommends the 2005 Elk Cove Willamette Valley Pinot Blanc.

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