Leek Tart recipe


  • Ready-made gluten-free round pastry
  • 120 grams courgette, grated 
  • 1 onion, chopped
  • 1 small leek, trimmed, sliced
  • 1 egg yolk, whisked 
  • 3 whole eggs, separated and whisked 
  • 1 cup cream
  • 100 grams grated Gruyere
  • 1 tablespoon Azada Olive Oil & Basil


  • 25cm loose-bottomed tart tin
pouring margot olive oil onto a spoon.


Preparation time 30 minutes
Cooking time 40 minutes
Serves 4-6 depending on portion size
Gluten free | Vegetarian 


First, place the grated courgette in a sieve over a bowl and press with the back of a spoon to remove moisture and set aside.Preheat the oven to 200°C (conventional) / 180°C (fan) / gas mark 6 / 400°F.

Press the pastry into the tin and line the base and sides with baking paper and fill with raw rice. Cook for 10 minutes, remove the baking paper and weights, and continue cooking for a further 6-8 minutes.

Meanwhile, whisk the egg yolks with the egg whites and cream. Once the pastry has cooked, sprinkle the base with half of the cheese, spread over the onion, leek and courgette mixture, top with the remaining cheese and pour over the whisked eggs and cream.

Reduce the oven temperature to 180°C (conventional) / 160°C (fan) / gas mark 5 /375°F and cook for a further 30 minutes until golden.

Drizzle over Azada’s Olive Oil & Basil and serve with a crisp salad and our Can Bech caramalised piquillo pepper jam.

Chef’s Tip

You can also substitute the courgette for broccoli, asparagus and green beans.

Recommended Ingredients