Leek and Onion Tart So good, a piece is already missing!

Leek and Onion Tart
So good, a piece is already missing!

Leeks – members of the Allium family (onions and garlic are as well) and play a valuable role in our health.  They provide sulfur-containing phytonutrients which reduce the risk of heart disease. Rich in manganese, viatamin C, iron, folate and vitamin B6.

Leek and Onion Tart 

  • 2 leeks (white part only)
  • 2 medium onions
  • 1/2 cup creme fraiche (can use sour cream as a substitute)
  • 2 t marjoram leaves, finely chopped
  • 1 t thyme leaves, finely chopped
  • 1 t italian parsley, finely chopped
  • 3 t unsalted butter (room temperature)
  • 1/2 t salt
  • 1/2 t pepper
  • 1 egg

Slice leeks and onions thinly and lengthwise and saute with butter and salt and pepper until caramalized, about 10 minutes. Let cool in a bowl for 10-15 minutes.

Combine creme fraiche and herbs in a seperate bowl and mix. Add mixture to cooled leeks and onions and mix until all combined.

Pie Crust

Preheat oven to 425 degrees.

In the interest of saving time you can absolutely buy a premade pie crust! The leek/onion mixture is enough to make 2 tarts of a 9 inch diameter, so whether you make you own or use store-bought aim for that size. Store-bought or homemade make sure that it sits at room temperature for 20 minutes before putting tarts together. Pinch the sides of the crust inward and brush an egg wash (1 egg yolk and 1 t of cool water) on the pinched edges. Fill crusts with half leek/onion mixture each and place on cookie sheet and bake 20-25 minutes or until crust is golden brown.