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Simple leek tart without butter

Featured in Snacks and bites for hungry moments.

This leek tart stands out thanks to its crust made with olive oil instead of butter, making it light but still crispy. The crust only needs four ingredients—flour, olive oil, water, and salt—and it’s super easy to make. Tender leeks are cooked to highlight their natural sweetness, then arranged beautifully for a visually tempting dish. The filling keeps things light with minimal egg and milk, letting the veggies take the spotlight. Proof that you can enjoy a lighter twist on a French classic without sacrificing its amazing flavor.
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Maria from tastyhush
Updated on Tue, 04 Mar 2025 00:30:19 GMT
Leek tart with olive oil crust no butter Pin it
Leek tart with olive oil crust no butter | Tastyhush.com

This olive oil leek quiche offers a lighter twist on the traditional French classic. The delicate olive oil crust pairs perfectly with tender leeks, creating a balanced dish that's both nourishing and refined. This modern adaptation delivers all the comfort of a homestyle quiche with a healthier profile.

Key Ingredients

  • All-purpose flour (250g): For a perfectly crisp crust
  • Olive oil (100g): Select a fruity variety for best flavor
  • Leeks (3-4): Choose firm, bright specimens
  • Egg (1) and milk (100ml): Creates a silky smooth filling
  • Salt and pepper: Essential seasonings

Preparation Method

1. Making the Crust
- Combine flour and salt in a bowl
- Gradually add olive oil
- Incorporate lukewarm water slowly
- Knead gently until smooth
- Chill for 30 minutes
2. Preparing Leeks
- Wash leeks thoroughly
- Slice into thin rounds
- Steam for 15 minutes
- Drain well to prevent sogginess
- Season while warm
3. Assembly
- Roll dough and line pan
- Prick base thoroughly
- Blind bake 15 minutes at 180°C
- Arrange leeks in a spiral pattern
- Pour custard filling carefully
4. Final Baking
- Bake 25-30 minutes at 180°C
- Check filling is set
- Rest 10 minutes before serving
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Quiche poireaux pâte huile olive | Tastyhush.com

Seasonal Variations

This versatile quiche adapts beautifully to seasonal ingredients. Winter variations welcome mushrooms, while summer versions shine with cherry tomatoes. The foundation remains consistent - only the filling changes with the seasons.

Serving Suggestions

Serve slightly warm alongside a green salad dressed with light vinaigrette. For a complete meal, pair with vegetable soup in winter or chilled gazpacho in summer.

Storage Instructions

Store in the refrigerator and reheat briefly in the oven to restore the crust's crispness.

Frequently Asked Questions

→ Can I make the crust ahead of time?
Sure, you can prep the crust a day in advance and keep it wrapped in plastic wrap in the fridge.
→ Can I substitute the milk with a plant-based alternative?
Definitely! Almond or soy milk work great. The taste will vary slightly but will still be delicious.
→ How do I know if the leeks are ready?
They’re done when a knife easily slides through them but they still hold their shape.
→ Is it possible to freeze this tart?
Absolutely! Freeze it after baking. When reheating, pop it in the oven to crisp the crust again.
→ What kind of olive oil should I use?
Go for a mild or fruity olive oil—something too strong could overpower the leeks’ flavor.

Leek tart olive oil crust

This leek tart uses an olive oil crust, offering a crunchy yet lighter alternative to the traditional recipe.

Prep Time
40 Minutes
Cook Time
50 Minutes
Total Time
90 Minutes
By: Maria

Category: Appetizers

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

→ For the crust

01 A generous pinch of salt
02 50g of warm water
03 100g of olive oil
04 250g of flour

→ For the filling

05 100ml of milk
06 One egg
07 3-4 leek whites
08 A sprinkle of dried herbs (optional)
09 A pinch of salt

Instructions

Step 01

In a large bowl, combine the flour, olive oil, warm water, and salt. Knead the mix until you get a smooth ball of dough. If it feels too dry, add a tiny bit more water.

Step 02

Roll the dough out on a floured surface and press it into your tart pan. Place it in the fridge to chill.

Step 03

Wash the leek whites thoroughly, then cook them by steaming or boiling for 15–20 minutes. Slice them lengthwise into quarters and pull apart the layers. Leave them on a clean towel to drain.

Step 04

Set your oven to 180°C to preheat. Prick the dough base with a fork, then bake it for 20 minutes before adding the filling.

Step 05

Whisk the egg along with milk, salt, and herbs (if using). Layer the leeks in a spiral pattern over the pre-baked dough. Pour the egg mixture over everything, then bake the tart for 20–30 minutes. It's ready when it's golden and set!

Notes

  1. This crust is made without butter, using just olive oil.
  2. You can cook the leeks either with steam or in boiling water, whichever you prefer.

Tools You'll Need

  • Tart pan
  • Oven
  • Rolling pin
  • Large mixing bowl
  • Clean towel

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Milk
  • Gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 15 g
  • Total Carbohydrate: 32 g
  • Protein: 7 g