This mouthwatering leek puff pastry tart is an easy recipe with explosions of flavor from gruyere cheese and creamy ricotta, spiked with dill, thyme, and lemon. It’s a delicious way to use caramelized leeks for an elegant yet simple dish. Serve this beautiful leek tart as a vegetarian appetizer, side, or main!
Leeks are such a versatile member of the onion family. While you may be most familiar with them as a base for soup, they can also shine as the star of a dish!
My leek puff pastry tart is an ode to the wonderful flavor and ease of preparation that this humble vegetable imparts. It relies on store-bought puff pastry for a hassle-free yet delicious landscape for creamy cheese, quickly caramelized leeks, and fresh herbs. Every bite is packed with flavor.
This recipe reminds me of the reader favorite Roasted Cherry Tomato Tart with Puff Pastry! Be sure to check it out if you’re looking for a similar way to eat more veggies in tart form.
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Ingredients and Substitutions
- Puff pastry: My favorite brand is Dufour Classic Puff Pastry (pictured above). It is made with real butter instead of partially hydrogenated oils like most other brands. It’s available at several grocery stores in the freezer section. I highly recommend using Dufour, but if you can’t find it, other brands will certainly work! You just need a frozen option that can be formed/rolled out into an approximately 10×15-inch rectangle.
- Egg wash: If you want to brush the edges of your puff pastry so that they develop a nice glaze when baked, you’ll need an egg mixed with a little water.
- Leeks: Of course, these are the star ingredient in a leek tart! Use 2 large leeks. If you for some reason don’t have or can’t find them, sweet or yellow onions would also work. You would just need to cook them for a longer period of time to get them caramelized.
- Ricotta cheese: Whole milk or part-skim both work. Substitute another creamy, spreadable cheese if you don’t have ricotta. For instance, you could substitute Boursin cheese and skip the step of adding your own seasonings to the ricotta.
- Dill, thyme, lemon zest, garlic, salt, and pepper: These are needed to season your ricotta. If you don’t have fresh dill, swap in parsley, extra thyme, or another herb of choice. You can also use a teaspoon of dried dill instead of fresh.
- Gruyere cheese: Use another type of Swiss cheese or even parmesan as a substitute.
Instructions
The full recipe card for this leek puff pastry tart is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Prepare the puff pastry. Thaw according to package directions, then unfold (and shape/roll if necessary) the pastry into a rectangle. The Dufour pastry usually yields a 10×15-inch rectangle (no rolling required). Place on a lined baking sheet. Use a paring knife to score a border and a fork to poke holes in the area inside the border. Brush the border with an egg wash if desired. Bake for 12 to 15 minutes until browned but not fully baked (more tips in the recipe card).
In the meantime, prepare the leeks! See my tutorial on How to Cut Leeks for tips on slicing and washing them. Warm olive oil in a large skillet, add the leeks, and cook until caramelized and soft (about 7 to 10 minutes). While they cook, mix the ricotta cheese with the herbs, garlic, lemon zest, salt, and pepper.
The pastry will be puffed up when it comes out of the oven. Once it deflates, spoon dollops of the ricotta cheese mixture over the area inside the border. Scatter the leeks over the ricotta, followed by the shredded gruyere cheese.
Bake until the the edges are slightly more browned, the center is no long inflated, and the cheese is melted (about 10 to 15 more minutes). Slice into pieces, and enjoy!
Storage and Reheating
Keep leftover slices of leek puff pastry tart in an airtight container in the fridge for up to 3 to 5 days. While they are best enjoyed right away, you can reheat them easily in the oven at 350 degrees F/177 degrees C for 10 to 15 minutes until warmed through.
Serving
The ways to serve this recipe are endless. It’s a wonderful appetizer but also works as a side dish or vegetarian main dish. Try it with a salad or soup, such as my Balsamic Asparagus Mushroom Soup or Carrot and Turnip Soup.
More Leek Recipes
Love this mouthwatering leek tart? Experiment with some of my other ways to use leeks while you’re here:
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Leek Tart
Ingredients
- 14 ounces frozen puff pastry - see notes, thawed according to package instructions
- 1 egg - plus 1 teaspoon water for an egg wash (optional)
- 1 tablespoon extra virgin olive oil
- 2 large leeks - white and light green parts sliced into half-moons, about 5 cups
- 1 cup ricotta cheese - whole milk or part-skim
- 1 clove garlic - minced
- 2 teaspoons lemon zest - more for serving
- 1 tablespoon chopped fresh dill - more for serving
- 1 teaspoon fresh thyme leaves - more for serving
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup shredded gruyere cheese
Instructions
- Before starting the recipe, thaw the puff pastry according to package instructions. Preheat the oven to 400 degrees F/204 degrees C. Line a large baking sheet with parchment paper or a silicone mat and set aside.
- Once the puff pastry is thawed, unfold it on the lined baking sheet and form/roll into a rectangle. If using Dufour puff pastry (my preferred brand, see notes), it's very easy to unfold and just have a rectangle (no rolling needed). Use a paring knife to score a border about ½-inch in from the sides. Don't slice through the pastry, just make an indentation. Use a fork to prick holes throughout the area within the border. If desired, whisk an egg with 1 teaspoon water to form an egg wash. Brush the wash on the edges (but not the area inside the border). This helps the border puff up and develop a glaze in the oven.
- Put the puff pastry in the oven and bake for 12 to 15 minutes until the edges are lightly browned but the pastry is not fully baked through. The pastry should be puffed up in the middle but deflate when you remove it from the oven.
- While the puff pastry is baking, warm the olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 7 to 10 minutes, stirring occasionally, until caramelized and tender. Remove from heat.
- Also prepare the ricotta cheese at this time. Combine the ricotta, garlic, lemon zest, dill, thyme, salt, and pepper in a bowl.
- Once the puff pastry has deflated after removing it from the oven, put dollops of the ricotta mixture in the area within the border. It's easiest to use your fingers to drop spoonfuls. Do not spread the cheese, since that will cause the pastry to flake apart.
- Scatter the cooked leeks over the ricotta cheese. Then, sprinkle the gruyere cheese on top.
- Return the tart back to the oven and bake for 10 to 15 more minutes until the cheese has melted and the border is a darker brown.
- Slice into pieces and garnish with more lemon and fresh herbs if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Puff pastry: My favorite brand is Dufour, which is made with real butter instead of hydrogenated oils. Of course, you can use any kind of frozen puff pastry or a homemade puff pastry!
- Substitutions: If you don’t want to make your own ricotta spread, consider using Boursin cheese or something similar instead.
- Storage and reheating: Keep leftover slices in an airtight container in the fridge for 3 to 5 days. Reheat in the oven at 350 degrees F/177 degrees C for 10 to 15 minutes until warmed through.
Suki
Does this leek tart freeze?
Lizzie Streit, MS, RDN
I haven’t personally tried freezing it, but I think it would freeze well after baking. Let it cool completely on the baking sheet. Then put the whole tart on the baking sheet in the freezer for an hour or so until frozen solid. Next, carefully remove the tart from the baking sheet, and wrap tightly in plastic wrap followed by aluminum foil. Store in a tightly sealed bag. Thaw in the refrigerator overnight, unwrap completely, and reheat for 10 to 15 minutes at 350 degrees F or until warmed through.