Leek Tart

Leek tart with sweet yellow cheese and crisp pastry base with biscuity dough type "kourou" dough specie with yoghurt, flavored with fennel seeds. A dish very hearty and delicious, where the combination of the incredients offers intense flavors.
work: 40′ time: 1h:30′ medium:

Ingredients (8 servings)

  • 400 gr (14.1 oz) leeks, cleaned
  • 3-4 green onions (scallions)
  • 50 gr (1.8 oz) olive oil
  • ½ bunch dill
  • ½ bunch parsley
  • 100 gr (3.5 oz) greek yogurt
  • 2 eggs
  • 50 gr (1.8 oz) gruyère cheese
  • 50 gr (1.8 oz) emmental cheese
  • 50 gr (1.8 oz) gouda cheese
  • 3 tbsp semolina
  • salt & pepper
Grate the cheeses in coarse grater and assemble them in a bowl.
Wash and finely chop the dill and parsley. Leave them aside to wait for a while.
Wash, peel and cut into thin slices the leeks and scallions.
Throw them in the pot with the olive oil to sauté, to wither and sweeten.
When they are cooked enough, but not to melt withdraw the pan from the heat and add the chopped dill and parsley.
Stir and let the mixture cool.
In the pot with the filling mixture add the grated cheese, eggs, yogurt, semolina, salt and pepper.
Mix gently and leave aside until you make the base dough.


  • 300 gr (10.6 oz) flour
  • 100 gr (3.5 oz) yogurt
  • 80 gr (2.8 oz) vegetable oil
  • 1 tsp fennel
  • salt & pepper
In a medium sized bowl, sift the flour and add the fennel oil and a little spice. Mix the ingredients adding the yoghurt.
Knead gently until you have a pliable and soft dough. If it is hard add a little yogurt or vise versa a little flour. Leave it 10' to wait, until we prepare tarte dish.
Grease a 30cm (11.8") round tarte dish or rectangular with dimensions ~23x33cm (9.1in x 1ft 1in)…
…spread the dough with your hands or with a small rolling pin and raising the dough to the walls.
Through pour the filling mixture and spread with the back of a spoon.
Bake in preheated oven at 180°C (356°F, Gas 4.2) for 45'-50' until risen, browned and cooked through the base.
We can make it a pie instead of a tart, adding a sheet of dough over.
In this case we should increase the incredients of the dough in half and open the sheet between two parchment papers.