This Leek and Parmesan Tart is a savory treat with perfectly buttery fried leeks with thyme, a crispy puff pastry base, and a rich layer of melted Parmesan. It’s easy to make and full of flavor, and with only a handful of ingredients, this tart is perfect for a light lunch, appetizer, or dinner side.
This Leek and Parmesan Tart is a great option for a quick side dish or holiday appetizer. It takes just 6 ingredients plus oil, salt, and pepper.
You’ll start by frying leeks and onion in butter with dried thyme for a super savory topping. Don’t skip out on washing the leeks! See the step-by-step instructions below or this blog post by our sister site, for how to cut and clean leeks.
While you’re doing that you’ll bake the sheet of puff pastry and then bring everything together with a layer of Parmesan cheese.
If you haven’t tried leeks before, this is a great introduction to this mild-flavored allium. The combination of sauteed buttery leeks, savory thyme, and melty Parmesan cheese with flaky puff pastry is delicious and decadent.
Ingredients
See the recipe card for exact amounts.
- Leeks: Leeks have a mild, sweet onion flavor and turn buttery soft when sautéed.
- Onion: Adds depth to the milder leeks.
- Dried thyme: for savory herby flavor.
- Olive oil and butter: for flavor, silky texture, and to sauté the onion and leek. The olive oil helps prevent the butter from burning.
- Puff pastry: Store-bought puff pastry is the base of the tart and has a crisp, flaky texture. Homemade puff pastry is quite a process and this store-bought shortcut makes this recipe so quick and easy.
- Parmesan cheese: A sharp, salty cheese that melts well and adds a savory richness.
Substitutions
- Leeks: If you can’t find leeks, try a mix of onion and shallot instead.
- Butter: Using unsalted butter allows you to control the amount of seasoning in this recipe. I use plant-based butter.
- Parmesan cheese: To make this recipe vegetarian or vegan, use a different cheese or vegan cheese product. Pepperidge Farm Puff Pastry is vegan. Skip the egg wash or try a diary free milk instead.
Pastry Tip
Brush the pastry with an egg wash for an extra golden brown finish.
Instructions
Prep Tips
- Trim the dark green top and root from the leeks, slice them in half lengthways, and then slice thin half moons.
- Add the leeks to a salad spinner full of water and scrunch them to separate the layers and clean them. Drain the water and spin to dry.
- Fry the leek and onion in a skillet over medium heat with the oil, butter, and thyme.
- Fry for 8-10 minutes, or until softened with browned bits on the edges.
- Meanwhile, spread the puff pastry sheet on a baking sheet lined with parchment paper or a silicone baking mat. Poke the pastry with a fork (called docking the pastry) to keep it from puffing up too much.
- Bake the pastry for about 10 minutes or until golden brown all over.
- Add the fried leeks and Parmesan cheese.
- Return to the oven and bake for about 5 minutes or until super golden brown and the cheese is melty and browned.
Slice and serve.
Tips for making a leek tart
- Make sure to dock (poke) the center of the puff pastry with a fork before baking. This helps prevent the center from puffing up too much while baking, giving you an even, flat surface to spread the filling.
- After adding the leek and onion mixture, bake the tart for just 5 more minutes or until the cheese melts. Keep an eye on it!
What to serve with a Leek and Parmesan Tart
For a weeknight dinner, pair it with a light salad, such as a fennel and carrot salad with an orange vinaigrette, to balance out the richness of the tart.
For a holiday appetizer, this tart pairs well with simple snacks like olives, nuts, and a selection of cheeses.
More Appetizer Recipes
Storage
This tart is best served right when you make it, but I have saved leftovers in the fridge and air-fried them to reheat. The bottom doesn’t get crispy again but it’s still delicious.
FAQs
This tart is best served right when made, but you can prepare the leeks ahead of time and store them in the fridge for 2-3 days.
Leek and Parmesan Tart
Equipment
Ingredients
- 2 large leeks
- 1 medium onion sliced
- 2 tablespoons olive oil extra virgin
- 2 tablespoons unsalted butter
- ½ teaspoon dried thyme
- salt and pepper to taste
- 240 grams puff pastry 1 sheet
- 25 grams finely grated parmesan cheese
- 1 large egg for egg wash
Instructions
- Preheat oven for 400℉ (200℃).
- Clean the Leeks: Trim off the roots and the top dark green parts which are tough and not as pleasant to eat. Cut the leeks in half the long way. Place the leeks on their flat sides and slice them into thin half-moons. Add them to a salad spinner (or bowl) with water. Scrunch and agitate them to separate the layers and clean them. Spin or drain and pat dry.
- Heat oil and butter. Add onion, leek, and thyme. Season with salt and pepper 8-10 minutes, stirring often, or until the onion and leek are soft and browned.
- Roll the pastry sheet to 10" x 15". Dock the center of the pastry with a fork. Brush with egg wash and bake for about 10 minutes or until lightly browned all over.
- Spread the onion and leek mixture in an even layer, avoiding the outer half inch. Sprinkle the cheese in an even layer. Return to the oven for 5 minutes or until the cheese has melted. Slice and serve.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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