Go Back
–+ servings
Savory Leek, Raclette, and Tomato Tart – vegetarian recipe
Stav Kogan

Savory Leek, Raclette, and Tomato Tart

A rustic yet elegant savory tart with flaky puff pastry, sweet leeks, melted raclette cheese, and sun-ripened tomatoes. This show-stopper is simple to assemble and perfect for your next brunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 serving
Calories: 380
Ingredients Method Nutrition

Ingredients
  

  • 8 ounces (225 g / 7.9 oz) store-bought puff pastry, thawed
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 4 large leeks, white and light green parts only, sliced and thoroughly washed
  • 3 sprigs fresh thyme, leaves picked (about 2 teaspoons / 10 ml / 0.3 fl oz), or 1 teaspoon (5 ml / 0.2 fl oz) dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 6 ounces (170 g / 6 oz) raclette or other semisoft cheese, such as Havarti or Gouda, sliced
  • 2–3 ripe tomatoes, thinly sliced
  • 1 pinch granulated sugar
  • 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.

Method
 

  1. Preheat your oven to 375°F / 190°C. Gently roll out the thawed puff pastry to fit your 14x4-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.
  3. Add the sliced leeks and fresh thyme, and sauté until the leeks are beautifully soft and translucent, which should take about 5-7 minutes.
  4. Season generously with kosher salt and freshly ground black pepper.
  5. Remove the skillet from the heat and set it aside to cool to room temperature.
  6. Retrieve your chilled tart shell from the fridge.
  7. Spread the cooled leek mixture evenly across the bottom.
  8. Next, create a delicious layer of cheese by arranging the raclette slices over the leeks.
  9. 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.
  10. 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.
  11. Let it cool for a few minutes before slicing and serving.

Nutrition

Calories: 380kcalCarbohydrates: 22gProtein: 14gFat: 26g

Tried this recipe?

Let us know how it was!