French Onion & Leek Tart

French Onion & Leek Tart by

Deborah Adams


Shopping List

  • 1 Puff Pastry thawed
  • 2 Tbsp Butter
  • 2 Tbsp Olive Oil
  • 3 Leeks, Washed & Sliced (Cut off Tough Green Stems)
  • 3 Sweet Onions (about 2 lbs)
  • Washed & Sliced 12 Spring Onions (roots and most of the stem removed)
  • Salt & Pepper to taste
  • 1 Tbsp Fine Herbs or any Mediterranean Herbs you like
  • Fresh Rosemary for garnish


  • Place sweet onions and leeks in the butter and olive oil for 20 minutes with the lid on.
  • Remove lid and add the spring onions and sweat for 10 more minutes.
  • Add the Fine Herbs to mixture. Let cool and drain with a strainer.
  • Preheat oven to 400*
  • Spray tart pan bottom and sides lightly with cooking spray.
  • Add a parchment round to the bottom of the pan.
  • Roll out pastry and fit into 9.5” tart pan on bottom and up the sides. Trim excess pastry around the fluted edges.
  • Dock the pastry sides and bottom for steam to escape. Now add parchment paper to the bottom and past the edge.
  • Put the beans (or beads) over the entire bottom of the pan and into the edge around bottom part of tart pan. Put in 400* oven for 15 minutes. Remove and let slightly cool. Remove parchment and beans.
  • Add cooled and drained onions and herbs to the tart crust and cook at 400* for 15-20 minutes until lightly browned. Cool and serve. Use fresh rosemary as a garnish.