Feeling fancy without the fuss? Story of my life! I love eating well and think a savory leek & Gruyère tart is a delightful grain-free alternative to that morning pastry! Or how about lunch or dinner with a side salad? Heart-shaped? Why not?!

Grain-Free Leek & Gruyère Tart

Course Breakfast, dinner, Lunch
Keyword grain-free, gruyere, leek, tart
Prep Time 25 minutes
Cook Time 15 minutes
Servings 4
Author Cristy

Ingredients

  • 2 1/2 cups Bob's Red Mill Paleo Baking Flour
  • 8 ounces pastured butter *must be chilled
  • 3-4 tbsp water cold
  • 1 tsp lemon juice
  • 1/4 tsp Kosher salt
  • 2 whole large leeks
  • slices Gruyère cheese
  • 1-2 tsp truffle oil optional
  • fleur de sel (salt) to season
  • cracked black pepper to season

Instructions

  • Preheat the oven to 425 degrees.
  • For the tart crust, refer to my puff pastry recipe. Once crust is made, roll out into you desired shape (I used a large heart-shaped cookie cutter) at 1/4-1/2" thickness. Don't have a cookie cutter? No problem! Try turning over and cutting the circumference of a small bowl with a knife to trim create the tart.
  • Create a border around the perimeter of the pastry by rolling excess dough into a rope-like formation. Creating a "border" will keep the vegetables neatly inside the tart.
  • Finely chop leeks and slice Gruyère cheese into slices at any desired thickness. Set cheese aside.
  • Braise chopped leeks in a pan over medium-high heat with olive oil.
  • Place pastry shapes on a parchment lined baking sheet.
  • With the gruyere slices create a layer of cheese at the base of the tart.
  • Generously assort braised leeks on top of the tart and Gruyère base.
  • Optionally sprinkle each tart with white truffle oil, fleur de sel (or salt of choice), and cracked black pepper.
  • Bake for 10-15 minutes or until tarts are golden brown.