Flaky buttery crust with savory caramelized onion leek tart makes this French tart a brunch favorite.
Easter is only a week plus away, and I thought it would be nice to share a lovely French recipe that is slowly becoming a favorite for my boys. With all the Easter egg hunts and festivities around this time of the year, it gets pretty tricky trying to figure out what dishes to make to celebrate Easter. Try something different this year with this creamy leek and onion tart. Seriously, must we always have a cliched Easter lunch or dinner? On a side note, do you know that Easter falls on April fools day this year? Uhuh! Don’t get played at a dinner party with empty serving dishes (I honestly would love this prank). Make this for your family, or take it along to impress your friends at the next dinner party. One other thing, don’t forget to add ‘Qui! Qui! Bon Appetit ‘ while you serve this French tart. Common, no one would know that you were jamming to Rosetta Stone CD in the car on your way to the gathering.
Speaking of French tart, I think the French language is so sexy and sophisticated. However, I wish I could remember half of what I was taught in school. Would you believe I studied French in Neuchâtel, Switzerland, over a decade ago? I honestly don’t know how I managed to get a diploma because I was more focused on French cuisine than the language. Maybe a story for another day; this tart takes me a thousand miles back.
Okay, let’s get back to the matter at hand. Something to note when caramelizing the onion and leeks is to stir! Stir! Stir! You are going to have a whole convo with this sauce. It deserves your full attention, don’t desert it. If you listen, it will tell you when it’s ready to be taken off the stove 🙂 As you can see in the picture above, the onion was caramelized to a golden brown color.
One other thing, I always lean towards Gruyère, smoked Gouda, or Swiss cheese whenever I make savory tarts. For this tart, I used smoked Gruyère cheese. Please feel free to use feta cheese or a different kind. I also used smoked beef sausage and marinated artichoke hearts for an added kick-ass flavor. You can leave the sausage out if you are not a fan.
As you can see, this tart calls for a pie crust. While nothing beats a homemade pie crust, it’s perfectly fine to get a pre-made sheet from the grocery store if you are pressed for time. Don’t go through the lengthy process of blind baking the pie crust. Honestly, there is no need for that as you will be baking the filling. Follow the direction on the box to thaw if using a store-bought crust. Place on the pan or dish you intend to use. Press firmly to the sides and bottom of the pan and pop it in the freezer (please make sure your pan is freezer safe) for 10-15 minutes. Add the filling and transfer to the oven. Voilà! You are done. The pie crust will still stay firm and crispy.
Alrighty! Go right ahead and wow the heck out of your family or guest. Please let me know how you make your french tart in the comment section below. We will talk later. Bon appetit!
CARAMELIZED CREAMY LEEK, ONION AND ARTICHOKE TART
- 1 sheet refrigerated pie crust, softened as directed on the box
- 1 leek, thinly sliced
- 2 large yellow onion, thinly sliced (about 5 cups)
- ½ cup beef sausage, cubed (optional)
- 3 large eggs
- ½ cup heavy cream
- 8 tablespoons butter
- 1 1/4 cup shredded Gruyere cheesesalt and black pepper to taste
- ¼ teaspoon ground nutmeg
- ½ cup marinated artichoke hearts
- Place butter in a heavy bottom skillet on medium heat. Add the onion and leeks, stir. Add salt and pepper to taste (don’t overpower it with salt as the cheese is slightly salty). Cook for 26-30 minutes stirring consistently to prevent burning. Once caramelized and coffee colored, remove from heat and set aside to cool.
- In the same skillet, add the cubed beef sausage, cook for 5 minutes while turning frequently. Remove from heat and set aside.
- Place the pie crust in a tart pan or dish, press firmly on sides and bottom of the pan. Place in the freezer for 15 minutes.
- Preheat oven to 375°F
- In a bowl, whisk the eggs, add cream, nutmeg, cheese, and artichoke hearts. Combine using a sturdy spoon. Add the caramelized leek and onion, fold in.
- Remove pie crust from freezer, pour the mixture into the pie crust. Sprinkle more cheese on top. Place in the oven and bake for 30-35 minutes or until the filling is no longer wobbly at the middle. Remove from the oven, allow the tart to rest for a few minutes before cutting.
- ** PS: The reason the crust is placed in the freezer is to avoid blind baking. It will still hold its shape using this method.