Description
A creamy, savory French-inspired tart with a flaky crust, tender onion and leek, and nutty Gruyère cheese. It is elegant enough for brunch guests and easy enough for a cozy family meal.
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium leek, thinly sliced and well washed
- 1 1/2 cups shredded Gruyère cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 tablespoon fresh chives, chopped
Instructions
- Preheat the oven to 375°F and place the unbaked 9-inch pie crust into a tart pan or pie dish.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and sliced leek, then cook for 8 to 10 minutes until softened and lightly golden.
- In a mixing bowl, whisk together the eggs, heavy cream, whole milk, kosher salt, black pepper, and ground nutmeg until smooth.
- Let the onion and leek mixture cool slightly. Sprinkle 1 cup of the shredded Gruyère into the bottom of the pie crust, then spoon the cooked onion and leek evenly over the cheese.
- Pour the egg and cream mixture gently into the crust over the vegetables and cheese. Top with the remaining 1/2 cup of Gruyère.
- Bake for 40 to 45 minutes, until the crust is golden and the filling is just set with a slight wobble in the center.
- Remove from the oven and let the tart rest for 10 minutes. Sprinkle the chopped chives over the top, then slice and serve warm or at room temperature.
Notes
- Wash the leek thoroughly so no grit remains between the layers.
- Let the cooked vegetables cool slightly before adding them to the crust so the custard stays smooth.
- Do not overbake, because the filling can become firm instead of silky.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 145 mg