Curried Leek Tart

Curried Leek Tart

Yes, this food blog really does need a second leek tart recipe posted in a two week timespan. This one was too phenomenal not to post as soon as I possibly could. This curried leek tart reminds me of those “strange but true” facts: Alligators’ teeth are hollow. Heroin was once used to treat children’s coughs. Maine is the U.S. state closest to Africa. Leeks, curry powder, and honey are incredible on top of a puff pastry.

Curried Leek Tart

My coworker Coline introduced me to this tart. We talked about it at least three times before I finally tried this seemingly wacky recipe. Over the weekend, I made it twice in two days (Dave and I have consumed way more puff pastry than anyone should in a single weekend) and then went back to Coline with rave reviews. I admit, it’s not the prettiest tart you’ve ever seen but it’s at the very top of my list for taste. The tip top.

Curried Leek Tart

Curried Leek Tart

Curried Leek Tart


Curried Leek Tart

Curried Leek Tart

Curried Leek Tart

Curried Leek Tart


1 sheet puff pastry

2 tablespoons grape seed oil

1 leek, sliced into half moons

1-2 tablespoons curry powder

¼ cup honey

1 egg

¼ cup plain Greek yogurt

Salt and pepper



Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Let puff pastry thaw as needed according to package directions.

Sauté leeks in grape seed oil over medium heat until soft and fragrant.

Lower heat and stir in curry power and honey, tasting as you go to reach whatever level of spice and sweetness you desire. Remove from heat.

In a small bowl mix together egg, Greek yogurt, and salt and pepper. Pour of leek mixture and stir to incorporate.

Spread out puff pastry on baking sheet and score a ½ inch boarder around the edges. Lightly poke holes with a fork in the middle of the puff pastry.

Pour leek mixture over the puff pastry, leaving the edges bare.

Bake in the oven for 15-20 minutes until edges of puff pastry are golden brown.


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