Savory pie with leeks and brie

Name: Savory pie with leeks and brie
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Butter cold ½ cup; Eggs 1; Water cold 1.4 oz; Fine salt 1 pinch; Leeks (to clean) 2.2 lbs; Brie cheese 7.1 oz; Fresh liquid cream 0.85 cup; Eggs 3; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de es fr br

Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 1 h 10 min
Serving: 8
Cost: Low
Note + the resting time of the dough in the fridge (30 min.)

PRESENTATION

Recipe by
Sebastian Fitarau

A leek and brie tart is a seriously good way to dive into the heart of French cuisine—without all the fuss. This savory tart combines tender caramelized leeks, creamy eggs, and rich brie cheese, all wrapped up in a homemade crust. And you know what? The result is a melt-in-your-mouth filling, bursting with the gentle flavors of brie and the mellow sweetness of leeks. The French have loved leek and brie tarts forever, but the idea of a savory pie is pretty much adored everywhere.

Here’s the deal: the brie really really shines, offering that soft, creamy texture that's just so, so good. Whether you serve it as a starter at a dinner party or as a main course for those skipping meat, this dish offers plenty of versatility. And here's the thing, what makes this puff pastry tart special is its simplicity—bringing a touch of French bistro charm right to your home.

Letting the dough rest briefly in the fridge ensures a golden, flaky crust without much effort. Really. The bubbling bits of brie on top? Total visual appeal. This easy tart recipe requires no fancy techniques—just quality ingredients coming together. Perfect for sharing with friends or enjoying solo, it pairs beautifully with a simple salad. For anyone craving a cozy meal that's both special and easy, this vegetarian tart hits the spot.

A homemade tart crust like this can become your go-to base for countless fillings. But the combo of leeks and brie makes it rich and satisfying—for real—in that classic French style. Whenever it is served, guests are likely to come back for seconds, savoring each creamy, tender bite. With its simple preparation and delicious taste, this tart is sure to become a favorite in your cooking repertoire, showing how just a few quality ingredients can create something really, really good.

INGREDIENTS

For the base (for a 11-inch diameter mold): Type 00 flour 2 cups (250 g); Butter ½ cup (125 g) - cold; Eggs 1; Water 1.4 oz (40 g) - cold; Fine salt 1 pinch

For the filling: Leeks 2.2 lbs (1 kg) - (to clean); Brie cheese 7.1 oz (200 g); Fresh liquid cream 0.85 cup (200 g); Eggs 3; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Savory pie with leeks and brie

To make the savory pie with leeks and brie, first prepare the base: in a bowl, add the flour and salt 1, then add the cold cubed butter 2 and work quickly with your fingertips to obtain a crumbly mixture 3.

Add the egg 4 and knead further, then pour in the cold water 5 and work until fully absorbed 6.

When you have obtained a smooth and homogeneous dough ball, wrap it in plastic wrap 7 and let it rest in the fridge for 30 minutes. In the meantime, clean the leeks: remove the ends 8 and the green part, then cut them in half lengthwise and slice thinly 9.

Heat a swirl of oil in a pan, then add the leeks 10, salt, and pepper 11. Cook over medium heat for about 15 minutes, until softened 12. Turn off the heat and let cool.

Meanwhile, prepare the filling: cut the brie into cubes without removing the rind 13. Crack the eggs into a bowl 14 and beat with a hand whisk, then add the cream 15.

Add the cubed cheese to the mixture 16, season with salt, pepper, and mix with a spoon. Finally, add the cooled leeks 17 and combine it all 18.

At this point, take the dough from the fridge, place it between 2 sheets of parchment paper, and roll it out with a rolling pin to about a 1/5-inch thickness 19. Transfer the dough with the parchment paper to an 11-inch diameter pan, then even out the edge with a knife 20 and poke the base with a fork 21.

Pour the filling into the mold 22 and level the surface 23, then bake in a static oven at 355°F for about 55 minutes. Remove from the oven and let it slightly cool before serving your savory pie with leeks and brie 34!