Leek & Onion Puff Pastry Tart

This leek and onion puff pastry tart is a wonderful, subtle recipe that highlights the complex flavors of the leeks and Camembert cheese.

This leek and onion puff pastry tart is a fabulous way to showcase the gentle leek. I need to go on record here and say that I do not make my own puff pastry (Jamie Oliver doesn't either, so that's good enough for me). 

This recipe really takes no time at all to knock out - the only tedious bit is waiting for this deliciousness to come out of the oven. This recipe is a great appetizer for 4 to 8 people or a nice dinner for 2 to 3 people.

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Leek and Onion Puff Pastry Ingredients

• 1 (14 ounce) sheet of puff pastry (preferably Dufour)
• 8 ounces (227 g) Camembert, very thinly sliced
• 1 tablespoon olive oil
• 3 cloves of garlic, finely minced
• 1 red onion, thinly sliced
• 2 leeks, halved and thinly sliced (use white and light green parts only)
• 1 teaspoon kosher salt 
• freshly ground pepper, to taste

Instructions

This tart is easy to make! Follow these simple instructions and consult the photos below (especially for prepping the puff pastry)

• Preheat oven to 400 degrees F (200 C).
• Heat a frying pan over medium heat. Add the tablespoon of oil, and once it is hot, add the onion and garlic.
• Cook the onions for 3 minutes. 
• Add the leeks and salt and cook for another 5 minutes, stirring often. 
• Place the puff pastry sheet on a piece of parchment paper on a baking sheet. Trim the edges. Cut a border ½ inch from the edge the whole way around, and then prick the pastry with a fork several times. 
• Lay the strips of Camembert across the pastry. 
• Top with the cooked leeks and onions. 
• Bake for 15 to 20 minutes or until golden brown. 
• Remove from the oven and let cool for 2 to 5 minutes before cutting and serving. 

Other Leek Recipes You’ll Love

Leeks add such a lovely allium flavor to dishes - they’re mild and incredibly versatile. If you enjoy leeks, check out these recipes:

• Leek and Pea Fried Rice
• Corn and Leek Fritters Recipe
• Spinach and Leek Stuffed Portobellos

Tips for this Recipe

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• If you don’t like Camembert, you can use brie as well. Camembert is a bit stronger than brie, but they are very similar. So whichever one you've got on hand (or can find more easily) feel free to use.
• Make sure to defrost puff pastry according to package directions. I often defrost it in the fridge for a day before I need to use it. Dufour puff pastry is by far the best puff pastry to use with this recipe.
• Make sure to really wash your leeks. Sometimes, they’re gritty, so be sure to really rinse the insides.