Leek & Onion Tart

When I was in France, I noticed this vegetable I had never seen before: a leek. Americans didn’t use leeks very much back then (do we, now?) and I, for one, had never really seen one.

But they are as common as onions – and used in much the same way. So, when I tasted my first leek & onion tart at the boulangerie down the street from my school, you can imagine my surprise at how creamy, savory, and AMAZING it was!

The buttery crust, the perfectly-seasoned filling, the fresh herbs. Incroyable!

I just KNEW I had to create a gluten-free and vegan version we could ALL enjoy.

Alors, voila: je vous présente the Leek & Onion Tart ! Perfect for your Easter brunch or paired with a salad for lunch. Enjoy!

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Leek and onion tart

Leek & Onion Tart

  • Author: Claudine Francois
  • Prep Time: 30 mins
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings 1x
  • Cuisine: French-American
  • Diet: Vegan

Description

Mmm….buttery tart with creamy filling, punctuated with the savory flavors of leek, onion, and thyme.  Does it get any better than this?

Oh, it does – because it is completely gluten-free and vegan!  You don’t have to thank me.  I do this because I love to eat, too :).


Ingredients

Scale

Crust Ingredients

 

Filling Ingredients

  • 3 TB Grass-Fed butter or Avocado Oil
  • 2 medium onions, thinly sliced
  • 2 medium leeks, sliced lengthwise and thinly sliced (white part only)
  • 1 tsp finely chopped thyme leaves
  • 2 tsp finely chopped fresh marjoram leaves (or ½ tsp dried oregano)
  • 1 TB finely chopped Italian parsley
  • ½ cup vegan crème fraiche

Instructions

Directions:

  1. Preheat oven to 350. Oil a 9-inch tart or pie pan and set aside.
  2. Make the crust by stirring the flour and salt together in a medium bowl, then add coconut oil
    and egg, stirring to combine. Press into the bottom of a pie or tart pan, prick holes all over the
    bottom with a fork, and bake for 10 minutes. Allow it to cool while you make the filling. Leave
    the oven on.
  3. Heat a large frying pan over medium heat and add 1 TB butter or oil. When it is hot, add a third
    of the onions and leeks. Season well with salt and pepper, cooking until onions and leeks are
    starting to turn a golden brown (approx. 10-15 minutes). Pour mixture into a large bowl and
    repeat in two more cycles with remaining butter/oil, onions and leeks.
  4.  Add the herbs and crème fraiche to the bowl and stir, tasting to see if more salt or pepper is
    needed.
  5. Pour mixture into pre-baked crust and return to oven for 30-40 minutes. The tart is done when
    the crust is a deep golden brown and the filling is set.

You May Also Like:

French Onion-Cabbage Soup

Claudine’s Coconut Thai Soup

Pasta Puttanesca

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