Leek Tart With Herbes De Provence

Total Time
Prep 15 mins
Cook 25 mins

From www.bhg.com. Leek and herbes de Provence-what a combo! A good and reliable herbes de Provence recipe is #18553. Update 07-25-06: after testing this again, I reduced the amount of mustard from one tablespoon to a half tablespoon.

Ingredients Nutrition


  1. Rinse the leeks WELL to remove any grit.
  2. Saute the leeks in the olive oil over medium heat for a few minutes to soften. Add the garlic and saute another minute.
  3. Remove pan from heat and add the bell pepper, Dijon mustard, and herbes de Provence. Cool mixture slightly then stir in the cheese. Set aside.
  4. Prepare the pie crust and place into a oiled ovenproof pie plate.
  5. Preheat oven to 375 degrees.
  6. Spoon the leek/cheese mixture into the center of the piecrust, leaving a 2-inch border. Fold border up over leek mixture. Brush milk onto top of crust border. Sprinkle with the nuts. Season with salt and white pepper.
  7. Bake in oven for 20 to 25 minutes or until crust is golden. Cool 10 minutes on baking sheet.
  8. Cut tart into 12 wedges. Your choice to serve warm or at room temperature.


Most Helpful

A very good recipe which yields an attractive looking tart. Mine was was a bit more rustic looking than kiwidutch's. But if like me, you're not brilliant at rolling out neat circles of pasty, rustic is good! I only had 3 leeks, so used both the white and green parts to make up the 3 cups specified. We weren't too sure about the mustard as we both felt it 'fought' the leeks. This recipe is definately worth making again, but I will leave the mustard next time.

Mrs B July 25, 2006

A definiate keeper! this came out of the oven and DH and I were so tired and had so much to do that we sat down to this as our main meal. Together we nibbled and nibbled until it was all gone in one sitting!.. we liked it very much, the herbes de provence did add a lovely flavour, but it was missing that magic "something" that would have elevated it to five stars. It's an excellent 4 star recipe that I will make often, and is especially appreciated as a new dish to add to the menu for when my mostly vegetarian in-laws come to family dinner's here. (that's reasonably often I must say as I'm the "cook" in the family so our place gets chosen the most) I made one change to the recipe, I used pine nuts instead of the suggested almonds / walnuts beuase I had them in the cupboard and we like them better.. Please see my rating system, a wonderful 4 stars !!! Thanks :)

kiwidutch January 11, 2006

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