This savory French-inspired tart layers buttery puff pastry with slowly caramelized leeks and shallots, tangy crème fraîche, Dijon mustard, fresh thyme, and rich blue cheese. Crisp pastry and a creamy, deeply savory filling make it an elegant lunch, brunch, or light dinner.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 560 kcal
- Protein
- 14 g
- Carbs
- 41 g
- Fat
- 39 g
- Fiber
- 3 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Tart
- 1 sheet puff pastry (230 g / 8 oz), thawed
- 2 large leeks, white and light green parts thinly sliced (300 g)
- 6 shallots, thinly sliced (250 g)
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 tsp granulated sugar
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp fresh thyme leaves
- ¼ cup (60 ml) dry white wine
- ¾ cup (180 g) crème fraîche
- 1 large egg
- 1 tbsp (15 g) Dijon mustard
- 120 g (4 oz) blue cheese, crumbled
Optional Finish
- 1 tbsp (15 ml) balsamic vinegar, optional
- 1 tbsp finely chopped fresh chives, optional
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Dijon Mustard — Sharp acidity that balances the blue cheese.
- Nutmeg — A tiny amount pairs especially well with creamy leek dishes.
Instructions
- 1
Heat the oven: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
Prepare the leeks: Separate and rinse the sliced leeks thoroughly in cold water to remove any trapped grit. Drain well and pat dry.
- 3
Caramelize the vegetables: Melt the 2 tbsp butter with the 1 tbsp olive oil in a wide skillet over medium heat. Add the leeks, shallots, sugar, salt, and black pepper. Cook for 18–22 minutes, stirring regularly, until very soft and golden. Reduce the heat if they begin browning too quickly.
- 4
Deglaze: Add the thyme and ¼ cup white wine. Cook for 2–3 minutes, stirring, until the wine has almost completely evaporated and the mixture is moist but not wet. If using the balsamic vinegar, stir in the 1 tbsp balsamic during the final 30 seconds. Remove from the heat and cool for about 5 minutes.
- 5
Blind-bake the pastry: Unroll the puff pastry onto the prepared baking sheet. Score a 1-inch (2.5 cm) border around the edge without cutting all the way through. Prick the center repeatedly with a fork, leaving the border untouched. Bake for 8 minutes. If the center puffs significantly, gently press it down with the back of a spoon.
- 6
Make the creamy base: While the pastry bakes, whisk together the crème fraîche, egg, and Dijon mustard until smooth.
- 7
Assemble: Spread the crème fraîche mixture evenly over the partially baked pastry inside the scored border. Distribute the leek-shallot mixture over it, then scatter the 120 g blue cheese evenly across the top.
- 8
Finish baking: Return the tart to the oven and bake for 15–18 minutes, until the filling is set and the pastry is crisp and deeply golden. Let rest for 5 minutes. If using the chives, sprinkle the 1 tbsp chopped chives over the tart before slicing into 4 portions.
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