Tarta de Puerros (Creamy Leek Tart)

Vegetarian · Can be made: Gluten Free

12 Apr · Written by Raquel Jones


Leeks are a beloved ingredient in Spanish cuisine, cherished for their distinct pungent flavor. They find their way into various Spanish dishes, whether as the star attraction or a supporting player.

In Catalonia, particularly, leeks have a special place in the culinary repertoire. This leek tart recipe pays homage to the delectable leek-based dishes I've savored throughout my journeys in this region.

This tart is a delightful combination of lightness and fluffiness, making it a perfect choice for lunch or supper. Additionally, it's an excellent companion for a picnic, pairing seamlessly with a refreshing salad. Enjoy it either hot or cold; it's equally delicious both ways.

When selecting leeks, opt for the firm, crisp ones with a light green and white coloration. If they appear yellowed or lackluster, it's best to leave them on the shelf. Keep in mind that smaller leeks tend to carry a stronger flavor.

Prior to using leeks, it's crucial to wash them thoroughly since dirt often hides between their layers. Begin by trimming both ends of the leek, removing the root portion and the darker green leaves. Slice the leek in half lengthwise to expose its layers. You can either soak the leeks in cold water, allowing dirt to float away, or rinse them under a running tap until they're clean. Now, let's embark on our culinary journey!

Bon Profit! Raquel x

Tarta de Puerros (Creamy Leek Tart)

Serves: 8 as a starter or 4 as a main dish

Part 1. PASTRY

Firstly, decide if you'd like to make your own pastry or use store-bought.

If you are making your own, my Empanadillas - savoury pastry recipewould be a perfect match for the flavour of this leek tart. Gather the ingredients, follow the recipe up until you have rolled out the pastry, then follow this method below.


  1. Preheat oven to 180° Celcius
  2. Grease a 28 cm tart tin or flan dish and line the bottom and sides with your dough.
  3. Flatten any lumps with your fingers and press firmly into place in the tin.
  4. Smooth the seams and prick the base of the tart with a fork to allow steam to escape.
  5. Bake the pastry for approximately 20 minutes or until golden in colour.
  6. Remove from the oven and allow to cool.
  7. Leave the oven on 180° C



  • 2 leeks, trimmed, washed thoroughly and cut into thin slices
  • 2 tbsp butter
  • 4 large eggs
  • Salt
  • 250 mL double cream


  1. Whilst your pastry is pre-baking, melt 2 tablespoons of butter in a pan and sauté your sliced leeks on low heat until softened.
  2. Sprinkle with salt to your liking about halfway through cooking down the leeks. Leeks should be soft but remove them from the heat before they start to caramelise and change colour.
  3. Drain any excess liquid or water that may have come out of the leeks in the sautéing process.
  4. In a separate bowl, lightly beat the eggs and slowly whisk in the double cream.
  5. Add in the leeks and combine well.
  6. Add more salt at this point, if desired.
  7. Pour the mixture into the cooled, pre-baked tart.
  8. Place the tart tin on top of a baking tray.
  9. Bake for 40-45 minutes or until tart is set and top is golden.


The delightful sweetness of leeks in this tart calls for a ripe, aromatic white wine, such as ourpinot gris or chardonnay. These wines also complement egg quiches beautifully.

Pair your leek tart with a crisp, fresh green salad for a harmonious dining experience.