Savory Sweet Potato And Leek Tart – a delicious recipe with sweet potatoes, leeks, eggs, heavy cream, milk, gruyere cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400 degrees.
2
Bake the potatoes until the center is tender when you stick a knife in it.
3
Prepare tart dough. (Use your preferred pie crust. I use 1c flour, 1/3c oil, 1/6 c water, 1/4t salt and blend in food processor, then mold it to the pie dish with the palm of my hand.).
4
Trim the leeks, and cook 7-10 minutes on medium heat in butter until tender. Add dash of water 3-4 mins into cooking to keep them from burning.
5
Place all tart ingredients into food processor and blend. Mash the potatoes (skins excluded) and add to the mix.
6
Cook tart shell for 10 mins at 400.
7
Pour the tart mix into the shell and bake at 375 for 45-40 minutes or until golden. Gently shake the dish, and if the center giggles loosely, it needs more time.
8
Note: I made this with evaporated milk instead of cream, and didn't have gruyere so used parmesan and goats cheese. I also didn't have parsley, so added more thyme. I doubled the recipe and used an 11x14 dish. It came out great!
391
kcal
Calories
20
g
Fat
37
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 lbs sweet potatoes, 2 medium leeks (4-5 oz), 2 eggs, 1/3 cup heavy cream, and more.
Yes, Savory Sweet Potato And Leek Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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