The savory leek and gorgonzola tart is great for both lunch and dinner, very tasty and easy to make in almost no time. Gorgonzola pairs wonderfully with the sweet taste of leeks, which I love, and by adding a melty cheese this leek tart will be perfect.
The leek and gorgonzola tart is a practical solution to sort out lunch or dinner quickly. The secret is in the contrast: the bold note of gorgonzola perfectly matches the naturally sweet flavor of leeks, creating a truly intense balance of flavors. With the addition of a melting cheese, you’ll get an irresistible texture that wins you over at first bite.
If you like leeks, I leave you a few more ideas below to make the most of them, and then, as always, right after the photo let’s see how to prepare the leek and gorgonzola savory tart!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for leek and gorgonzola savory tart
- 1 roll shortcrust pastry (store-bought sheet)
- 14 oz leeks (about 3 cups, sliced)
- 4.6 oz gorgonzola (about 1 cup crumbled)
- 1.8 oz scamorza (or provolone)
- 1/3 cup cooking cream (about 2.4 fl oz (70 ml))
- 1 tablespoon extra virgin olive oil
- 1.5 tablespoons butter (about 20 g)
- 2 pinches salt
Preparation: leek and gorgonzola savory tart
To prepare the leek and gorgonzola savory tart, first clean the leeks by removing the tougher outer leaves and the root, then slice them into not-too-thin rounds.
In a pan, melt the butter with the extra virgin olive oil and sauté the leeks for 6 to 7 minutes, stirring occasionally.
Once the leeks are tender but still intact, turn off the heat, season with salt and let them cool slightly.
Cut the cheeses into small pieces, preheat the oven to 392°F, unroll the shortcrust pastry leaving its parchment underneath and place it into a tart pan.
When the leeks are warm, mix them with the previously cut cheeses, add the cream and pour the mixture into the shortcrust shell, fold the edges over and bake.
Bake the rustic leek and gorgonzola tart for 20–25 minutes, checking that the surface does not burn; remove from the oven and let rest for 5 minutes before serving.
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How to store the savory tart
You can store it in the refrigerator in an airtight container for 2 days.
