Leek Tart

Leek Tart

This leek tart, or open-face leek pie, is a great meat-free option for your next camping trip. This dish is made especially easy using a pre-made pie crust. If you have a little more time, you can make your own.

This recipe uses a few dishes but it is worth the effort. These instructions are for cooking in a pie tin, but this can also be easily be baked in a skillet.

You may boost the flavors up a little by mixing in different cheese options. Perhaps a creamy mozzarella, salty Parmesan, smoked white cheddar, or a spicy pepper jack.

Swipe to see all photos
A finished leek tart sits on a wooden cutting board with a slice missing.
This leek tart makes a great breakfast, light lunch, or appetizer.
A slice of a baked leek tart held up by a spatula in front of the finished tart in the background.
Creamy and delicious, you can play around with the flavors by using different types of cheese.
An unbaked leek tart in a fluted pie tin.
This recipe is made especially easy by using a pre-made pie crust.
A slice of a bake leek tart sits on a wooden cutting board, with the remaining tart in the background.
This recipe takes a few separate pots and pans to prepare, but is actually fairly simple.
Leek Tart
Leek Tart
Leek Tart
Leek Tart

Leek Tart Recipe

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Leek Tart
This Leek Tart is a great meat-free option for your next camping trip. These instructions are for cooking in a pie tin, but it can also be easily made in a skillet.
Preparation 30 minutes
Cook 40 minutes
Ready in 1 hour 10 minutes
Servings 6 Servings
CourseAppetizer
InfluenceGlobal
DifficultySeasoned
MethodBake
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Ingredients

  • 1 tablespoon butter
  • 3 leeks diced
  • salt and pepper to taste
  • 3 tablespoons white wine
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 3 eggs
  • 1 1/2 cups shredded cheddar cheese
  • 1 pre-made pie crust

Equipment

  • pie tin
  • camp oven

Directions

  • Preheat the camp oven to 375 degrees F (190 degrees C).
  • Melt the butter in a large saucepan, stir in the leeks, then season with salt and pepper to taste.
  • When the leeks start to dry add the white wine to deglaze.
  • In a bowl mix together the sour cream, milk, eggs, and cheese. Add in the leek mixture.
  • Pour the sour cream, egg, and leek mixture into the pre-made pie shell.
  • Bake for 40 minutes, or until golden brown on top. Let rest for 10 minutes before serving.

Nutritional Information

Sodium: 367mgCalcium: 281mgVitamin C: 6mgVitamin A: 1344IUSugar: 3gFiber: 2gPotassium: 210mgCholesterol: 128mgCalories: 372kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 2gSaturated Fat: 12gFat: 25gProtein: 13gCarbohydrates: 23gIron: 2mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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