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Leek and Onion Puff Pastry Tart

Leek & Onion Puff Pastry Tart

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

Leek and Onion Puff Pastry Tart

Why You’ll Love this Leek & Onion Puff Pastry

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.


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
leeks and onions

How to Make a Leek & Onion Puff Pastry

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 1/2 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. 
puff pastry
puff pastry with cheese

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 & Onion Puff Pastry

Tips for this Recipe

  • 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.

Yield: 8 pieces

Leek and Onion Puff Pastry Tart

Leek and 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.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 (14 ounces) 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

  1. Preheat oven to 400 degrees F (200 C).
  2. Heat a frying pan over medium heat. Add the tablespoon of oil and once it is hot add the onion and garlic.
  3. Cook the onions for 3 minutes.
  4. Add the leeks and salt and cook for another 5 minutes, stirring often.
  5. Place the puff pastry sheet on a piece of parchment paper on a baking sheet. Trim the edges. Cut a border 1/2 inch from the edge the whole way around and then prick the pastry with a fork several times.
  6. Lay the strips of Camembert across the pastry.
  7. Top with the cooked leeks and onions.
  8. Bake for 15 to 20 minutes or until golden brown.
  9. Remove from the oven and let cool for 2 to 5 minutes before cutting and serving.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 53Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 279mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 1g
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2 comments
  1. Hi, I want to try this recipe, but use another type of cheese or even none at all. Could you suggest any–ie, cottage cheese, ricotta, cheddar?

    1. Hi, Flo. I think you could absolutely do it with ricotta – make sure it’s not too wet though or give the puff pastry a par bake before adding it. I think it would also be great with a cup of shredded low moisture mozzarella. Hope this helps!

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