Leek Tart

Leek Tart

The days are heating up and lighter meals are of the order. This dish serves both as a brunch or a light dinner on a warm summer’s day. It pairs nicely with both out Russian River Valley Sauvignon Blanc and Rose of Pinot Noir.


  • 9 inch pie crust
  • 2 large leeks, washed and thinly sliced
  • 1 tablespoon butter eggs with cream, nutmeg, salt and pepper.
  • 1 smoked chicken and apple sausage, diced
  • 5 eggs, well beaten
  • 2/3 cup cream
  • 1 cup Gruyere or Swiss cheese, grated
  • nutmeg, grated
  • salt and pepper to taste


  1. Preheat oven to 375. Saute leeks in butter on low heat for 15 minutes. Add sausage. Mix eggs with cream, nutmeg, salt and pepper.
  2. Pour mix into pie crust and bake 30 – 40 minutes, until tart is nicely browned and set in the middle.
  3. Grate nutmeg on top and serve.

Serves 4 – 6

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