Simple & comforting leek and comté tart | family favorite

Easy leek and comté tart recipe

Looking for a simple and comforting dinner idea the whole family will love? This rustic tart with leeks and comté cheese is a guaranteed winner, even with picky eaters. It features a golden crust, tender vegetables, and generous amounts of cheese – a truly heartwarming dish that’s surprisingly quick to prepare. It's the kind of meal that brings everyone together around the table.

Why this tart is a family pleaser

The combination of flavors and textures in this tart is what makes it so appealing. Well-cooked leeks offer a pleasant softness, while comté cheese provides a rich, slightly fruity flavor. The flaky crust delivers a satisfying crunch. This tart transforms a sometimes-overlooked winter vegetable into a dish everyone will ask for again and again. Feel free to add bacon for a smoky touch or keep it vegetarian for a lighter option.

Ingredients (for 4 servings)

• 1 sheet of puff pastry (or shortcrust pastry, 230–250 g)
• 2 large leeks (approx. 400 g), well washed and sliced
• 150 g comté cheese + 30 g grated comté
• 150 g smoked or plain bacon lardons (optional, for a vegetarian version)
• 1 handful of fresh or canned button mushrooms (approx. 100 g)
• 2 shallots, finely chopped
• 1 glass of dry white wine (approx. 100 ml)
• 5 tablespoons of double cream (approx. 75 ml)
• 1 egg yolk for glazing
• 2-3 sprigs of fresh thyme
• 1 knob of unsalted butter, salt and freshly ground black pepper

Step-by-step preparation

1. Preheat the oven to 180°C (350°F). Grease a tart tin if needed.
2. Slice the leeks into rounds and rinse them to remove any sand.
3. Clean and thinly slice the mushrooms.
4. Sauté the bacon lardons in a pan over medium heat until lightly browned. Set aside on paper towels.
5. Add a knob of butter to the same pan. Sauté the leeks over low heat until translucent and softened.
6. Add the mushrooms, shallots, and thyme. Season lightly with salt and pepper.
7. Deglaze the pan with the white wine, scraping up any browned bits from the bottom.
8. Let the wine simmer for a few minutes until the alcohol evaporates.
9. Stir in the double cream and add the comté cheese in sticks. Mix and let it reduce for a few minutes.
10. Taste and adjust seasoning as needed.
11. Line the tart tin with the puff pastry.
12. Pour the filling into the center of the pastry.
13. Fold the edges of the pastry over to create a rustic rim.
14. Brush the edges with the egg yolk mixed with a drop of water.
15. Sprinkle the top with grated comté cheese and a little fresh thyme.
16. Bake for 20-25 minutes at 180°C (350°F). The pastry should be golden brown and the cheese melted.
17. Let it rest for 5 minutes before slicing.

Tips and variations

• vegetarian version: Substitute the bacon with smoked tofu or eggplant chips. Use a plant-based cream to lighten the recipe.
• cheese substitutions & tricks: If you don’t have comté, choose Gruyère or Edam. For a firmer tart, beat an egg with the cream before incorporating. You can also add a spoonful of Dijon mustard for a bit of character.

Serving suggestions & storage

Serve the tart with a salad of mâche or a green salad dressed with a cider vinaigrette. A glass of dry white wine pairs wonderfully. Store the tart in the refrigerator for a maximum of 48 hours. To reheat, bake for 8-10 minutes at 160°C (320°F) to restore the crispness. You can freeze the cooked tart for up to a month. Wrap it well before freezing.

Give it a try tonight!

This recipe is simple, comforting, and often a hit with even the youngest eaters. You’ll see – the aroma of melted comté will have everyone back at the table. 4/5 - (29 votes)