The Ultimate Show-Stopper for Your Next Brunch
Looking for that one dish to truly elevate your brunch spread? You’ve found it. This savory tart is the epitome of rustic elegance, layering buttery, flaky puff pastry with a bed of sweet, slow-cooked leeks, gloriously melted raclette cheese, and a vibrant topping of sun-ripened tomatoes. It looks like it came straight from a French patisserie, but our little secret is just how simple it is to assemble. The aroma alone will have everyone gathered in the kitchen, eagerly awaiting the first slice! For the most decadent flavor, I highly recommend using homegrown or farmer’s market tomatoes—their sweetness is simply unparalleled.
Ingredients
• 8 ounces / 225 g store-bought puff pastry, thawed
• 1 tablespoon / 15 ml olive oil
• 4 large leeks, white and light green parts only, sliced and thoroughly washed
• 3 sprigs fresh thyme, leaves picked (about 2 teaspoons), or 1 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 6 ounces / 170 g raclette or other semisoft cheese, such as Havarti or Gouda, sliced
• 2–3 ripe tomatoes, thinly sliced
• 1 pinch granulated sugar
Instructions
1. Preheat your oven to 375°F / 190°C. Gently roll out the thawed puff pastry to fit your 14×4-inch rectangular tart pan or a 10-inch round pan. Carefully press the dough into the pan, trimming any excess. Use a fork to prick the bottom of the pastry all over—this prevents it from puffing up too much. Pop the prepared tart shell into the refrigerator to chill while you prepare the filling.
2. In a medium skillet, warm the olive oil over medium heat. Add the sliced leeks and fresh thyme, and sauté until the leeks are beautifully soft and translucent, which should take about 5-7 minutes. Season generously with kosher salt and freshly ground black pepper. Remove the skillet from the heat and set it aside to cool to room temperature.
3. Retrieve your chilled tart shell from the fridge. Spread the cooled leek mixture evenly across the bottom. Next, create a delicious layer of cheese by arranging the raclette slices over the leeks. Finally, arrange the thinly sliced tomatoes on top, either in overlapping rows for a rectangular pan or in a lovely concentric circle for a round one. A tiny pinch of sugar sprinkled over the tomatoes will help them caramelize beautifully. Bake for 40–45 minutes, or until the crust is a deep golden brown and the cheese is bubbly and beginning to brown in spots. Let it cool for a few minutes before slicing and serving.
Nutritional Information
• Estimated values per serving (assumes 6 servings)
• Calories: 380 kcal
• Fat: 26g
• Carbohydrates: 22g
• Protein: 14g
• Sodium: 450mg
Pro Tips
• for the Perfect Tart
• To ensure your leeks are completely free of grit, slice them first and then submerge them in a large bowl of cold water. Swish them around vigorously and let the grit sink to the bottom before scooping the leeks out with a slotted spoon.
• If your tomatoes are particularly juicy, lightly salt the slices and let them sit on a paper towel for 10-15 minutes to draw out excess moisture. This prevents a soggy tart.
• For an extra-crisp crust, blind bake the pastry shell for 10-15 minutes at 375°F / 190°C before adding the fillings. Use pie weights or dried beans on parchment paper to weigh it down.
• Feel free to experiment with other melting cheeses! Gruyère will add a nutty depth, while a creamy fontina or even a sharp white cheddar would also be delicious.
FAQ
Q: Can I make this savory tart vegan
A: Yes, you can adapt this recipe to be vegan. Ensure your store-bought puff pastry is made with oil instead of butter. For the cheese, substitute the raclette with your favorite brand of vegan melting cheese, such as a vegan mozzarella or provolone alternative. The rest of the ingredients are naturally plant-based.
Q: How can I add more protein to this vegetarian tart
A: To boost the protein content, you could add a layer of crumbled firm tofu or a plant-based sausage crumble underneath the leeks. Another great option is to serve each slice with a side of a simple bean salad or a dollop of Greek yogurt (if not vegan).
Q: Is it possible to make this tart gluten-free
A: Absolutely. The key is to use a gluten-free puff pastry, which is available in the freezer section of many grocery stores. The filling ingredients—leeks, cheese, tomatoes, and herbs—are all naturally gluten-free, making this an easy swap.
Q: How should I store leftovers of this leek and tomato tart
A: Store any leftover tart in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat slices in an oven or toaster oven at 350°F (175°C) for 5-10 minutes, or until warmed through. This will help re-crisp the puff pastry crust.
