This Marry Berry Leek And Gruyère Tart With Parmesan And Chive Pastry is a rich and savory vegetarian recipe, which includes leeks and Gruyère cheese. It’s a restaurant-quality dish, perfect for special occasions or a weekend brunch, ready in about 1 hour and 20 minutes.
Marry Berry Leek And Gruyère Tart With Parmesan And Chive Pastry Ingredients
For the Parmesan and chive pastry:
- 225g (8oz) plain flour
- 115g (4oz) butter
- 25g (1oz) Parmesan, grated
- 1 tbsp freshly snipped chives
- 1 egg, beaten
For the filling:
- Knob of butter
- 2 tbsp olive oil
- 3 leeks, thinly sliced
- 5 eggs
- 450ml (¾ pint) pouring double cream
- 200g (7oz) Gruyère cheese, coarsely grated
How To Make Marry Berry Leek And Gruyère Tart With Parmesan And Chive Pastry
- Make The Pastry: In a food processor, blend flour, butter, and Parmesan until crumb-like. Add chives, salt, pepper, and the beaten egg with water. Process until combined and knead into a ball.
- Prepare The Pastry Shell: Roll out the pastry thinly and line a 28cm tart tin. Prick the base, then chill for 30 minutes.
- Blind Bake The Shell: Preheat oven to 200°C/180°C fan. Line pastry with baking paper and beans. Bake 15 minutes, remove weights and paper, bake 5–10 more minutes until golden.
- Cook The Leeks: Melt butter and oil over low heat. Gently fry sliced leeks until soft. Let cool.
- Mix The Filling: Beat eggs and cream together, stir in three-quarters of the cheese, season.
- Assemble And Bake: Spoon leeks into pastry base, pour in egg mixture, sprinkle remaining cheese. Bake 25–30 minutes until set and golden.
- Cool And Serve: Let stand 10 minutes before slicing and serving warm.
Recipe Tips
- Can I make this tart in advance?
Yes, it can be made a day ahead and reheated gently. - Does it freeze well?
Absolutely. Wrap tightly and freeze for up to 2 months. - How do I know when the tart is set?
The center should be just firm and not jiggle when gently shaken. - What can I substitute for Gruyère?
Emmental or sharp cheddar are good alternatives.
What To Serve With Leek And Gruyère Tart
This elegant tart pairs well with:
- A crisp green salad
- Roasted asparagus
- Tomato and basil salad
- Garlic green beans
- A chilled glass of white wine
How To Store Leek And Gruyère Tart
Refrigerate: Cool completely and store covered in the fridge for up to 3 days.
Freeze: Wrap individual slices or the whole tart in foil and freeze up to 2 months. Reheat from frozen or thaw and warm in oven.
Leek And Gruyère Tart Nutrition Facts
- Calories: ~420 kcal per serving
- Protein: 14g
- Carbohydrates: 22g
- Fat: 32g
- Fiber: 2g
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use store-bought pastry?
Yes, a good quality shortcrust can be used if you’re short on time.
Is this tart gluten-free?
No, but you can use a gluten-free flour blend for the pastry.
Can I use milk instead of cream?
For best texture, stick with cream, but whole milk can be used in a pinch.
How do I keep the crust from getting soggy?
Blind baking and cooling the filling before assembling helps prevent sogginess.
Marry Berry Leek And Gruyère Tart With Parmesan And Chive Pastry
Description
A buttery tart filled with soft leeks, creamy Gruyère, and a rich custard, all inside a golden Parmesan and chive crust—ideal for brunch or special occasions.
Ingredients
For the pastry:
For the filling:
Instructions
- Process flour, butter, Parmesan; add chives and egg; form dough.
- Roll out and chill in tart tin 30 mins.
- Blind bake shell 15 mins, then bake 5–10 more mins.
- Fry leeks gently in butter/oil; cool.
- Mix eggs, cream, cheese; season.
- Layer leeks in tart, pour custard, top with cheese.
- Bake 25–30 mins, rest 10 mins, serve warm.
Notes
- Can be made a day ahead and reheated.
- Freezes well for up to 2 months.
- Blind baking ensures a crisp base.
- Substitute Gruyère with Emmental or cheddar if needed.