Leek and Courgette Tart with Gruyere

A savoury tart filled with tender leeks, courgettes, and a creamy Gruyere cheese filling. Perfect for a light lunch or dinner.

Prep Time

20 minutes

Total Time

55 minutes

Calories

495 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.47/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner•Dessert

Cuisine:

British

Main Ingredient:

Vegetarian•Eggs

Mood:

Comfort Food•Light & Fresh•Hearty•Healthy

Ingredients

Servings

1sheetPuff Pastry(Ready-made, thawed)

£1.50

2mediumLeeks(White and light green parts only, thinly sliced and washed thoroughly)

£1.20

2mediumCourgettes (Zucchini)(Grated)

£1.00

150gGruyere Cheese(Grated)

£2.70

3Eggs(Large)

£0.90

150mlDouble Cream

£1.10

2tbspOlive Oil

£0.15

1cloveGarlic(Minced)

£0.05

1tspFresh Thyme(Chopped)

£0.20

0.5tspSalt(To taste)

0.3tspBlack Pepper(Freshly ground, to taste)

Total Cost

£8.80

£1.47 per serving

Instructions

1.
Preheat oven to 200°C (400°F).
2.
Roll out the puff pastry on a lightly floured surface and gently press it into a 9-inch tart pan. Trim the edges and prick the base with a fork.
3.
Blind bake the pastry for 10 minutes. Place a sheet of parchment paper over the pastry, then fill with baking beans or rice. This will prevent the pastry from puffing up.
4.
While the pastry is blind baking, heat the olive oil in a large pan over medium heat. Add the leeks and garlic and cook until softened, about 8-10 minutes. Stir occasionally to prevent burning.
5.
Add the grated courgettes and thyme to the pan and cook for another 5 minutes, until the courgettes are tender and the moisture has evaporated.
6.
Remove the baking beans and parchment paper from the tart shell. Reduce the oven temperature to 180°C (350°F).
7.
In a bowl, whisk together the eggs and double cream. Season with salt and pepper.
8.
Stir in the grated Gruyere cheese and the cooked leek and courgette mixture.
9.
Pour the mixture into the pre-baked tart shell.
10.
Bake for 25-30 minutes, or until the filling is set and golden brown. If the crust starts to brown too quickly, cover the edges with foil.
11.
Let the tart cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (200g)

495 kcal / 2071 kJ

Carbs

25g

10% of RDA

Fat

37g

53% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, use crème fraîche instead of double cream.

Add a pinch of nutmeg to the egg mixture for extra warmth.

Serve the tart with a side salad for a complete meal.

You can use a different cheese, such as Emmental or Comté, if you don't have Gruyere.

Ensure you wash the leeks thoroughly as they often have soil trapped within the layers.

Cooking Equipment

Oven

Stove

9-inch Tart Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Eton Mess with Elderflower and Summer Berries

A light and refreshing Eton Mess with a floral elderflower twist and bursting with summer berries, perfect for cleansing the palate after a savory tart.

45 minutes

4 servings

Easy

"Eton Mess provides a delightful contrast to the savoury tart, offering sweetness and lightness. The combination of meringue, whipped cream, and fresh berries cleanses the palate, while the elderflower adds a floral note that complements the herbs in the tart, creating a balanced and satisfying end to the meal. It continues the theme of light and fresh."