Leek and Scallion Tart — Τάρτα με Πράσα

I needed a quick appetizer/starter when I found out we’d be having company last minute a couple of weekends ago. So, in a frenzy I threw open the fridge and grabbed the leeks, scallions and parsley that were in the vegetable drawer, the eggs from the bottom shelf, some cheese from its appropriate drawer and the milk from the fridge’s top shelf. At this point, I was thinking a quiche or tart was the way to go.  I was lucky enough to have a package of frozen pie crust in the freezer, so I pulled it out and put it in a warm place to quickly thaw (I actually placed the package on one of the stove’s burners while I set the oven to pre-heat, so that the heat from the oven’s top vent would help thaw the packaged crust beneath it).

I used a tart pan with a removable bottom and really didn’t do anything too fancy or exciting with this tart for that matter. I didn’t even saute the leeks and scallions as I would usually do. Instead, I chopped the leeks, scallions and parsley and tossed them over the thawed pie crust I’d pressed into the tart pan. Sprinkled with a little olive oil and some salt and pepper then topped with the eggs beaten with milk and sprinkled the cheese over. And … VOILA! The tart was ready for baking in no time. Seriously, it took  just minutes to put this together and no one (and I mean NO ONE) was the wiser!

Kali Orexi!

Τάρτα με Πράσα — Leek and Scallion Tart

1 pie crust, thawed if frozen
2 leeks, thinly sliced
2 scallions, finely chopped
Small bunch parsley, finely chopped
4 eggs
1/3 cup cubed Kefalograviera (substitute cheddar or Gruyere)
1/3 cup milk
Salt and freshly ground black pepper
Olive oil

Heat oven to 375 degrees. Press pie crust into a 9-inch tart pan, pressing sides to come up the sides of the pan (almost to the top). Pierce the crust with tines of a fork in various places. Scatter the chopped leeks, scallions and parsley over the dough and sprinkle with some olive oil.

In a medium bowl, beat the eggs and milk with a whisk and season with salt and pepper. Pour the mixture over the greens in the tart pan, scatter the cheese over top and shake slightly to mix.

Place the tart pan into the oven and bake for approximately 40 minutes. Serve warm or at room temperature.

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14 Responses to “Leek and Scallion Tart — Τάρτα με Πράσα”

  1. Rosa says:

    A wonderful tart!



  2. Peter says:

    Double onion action here…leeks and tarts! This and a salad and call it a meal!

  3. Chef Dennis says:

    what a beautiful tart!! I’m sure it was delicious!

  4. Yum! You have good things in your fridge. Next time I’m showing up impromptu at your place for a leek tart!

  5. Ivy says:

    Great looking tart. It sounds delicious.

  6. Cherine says:

    This tart looks amazingly delicious and with all the stuffs that I like in it!!

  7. Lazaro says:

    Thank you for the kind words. I am glad I found your blog. It looks amazing. Will be following you here. Cheers!

  8. Erica says:

    Love scallions!!!This sounds delicious and looks better!

  9. A gorgeous tart, sounds excellent with leeks and scallions!

  10. I love the simplicity of your tart. Leeks are always great in tarts even without suteéing them. They bring that sweet flavor!

  11. Looks delicious. I love leeks in tarts and good to know that they don’t really need to be sauteed in advance – on less plan to clean up! I’ve thawed pie dough that way on occasion too – doesn’t work so well with phyllo =)!

  12. I love a tarte with baked leeks; my mom used to make one with smoked salmon in it; you are a pretty fast cook! Love this tart of yours!

  13. Leeks lend so well to tarts, for the pastry does not mask their delicate aroma! My mother makes the same kind of leek tart… panostimi!

  14. Foodjunkie says:

    I like the spotty plate! Great tart as well. Spring is good for all things onion-y

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