Caramelized Leek & Fennel Tart – A Mediterranean Summer Favorite
- Eliane Muskus
- 4 days ago
- 3 min read
A rustic vegetarian tart layered with jammy leeks, roasted fennel, and flaky golden crust – straight from the yacht galley to your kitchen.
If you're looking for a tart that delivers elegance, bold flavor, and Mediterranean charm — this is the one.
This is one of the summer tarts I used to make regularly when I was a head chef on a mega yacht in the Mediterranean. Guests absolutely loved it. It’s a fabulous flavor sensation — the kind of dish that’s light enough for a warm-weather lunch yet rich enough to serve for dinner. The combination of caramelized leeks and roasted fennel in a buttery crust is irresistible.
Whether you're entertaining or just want something different and delicious for your next vegetarian meal, this tart has you covered.
What Makes It Special:
✅️ Rich in flavor, naturally vegetarian
✅️ Perfect for brunch, dinner, or upscale picnic fare
✅️ Easy to prepare in advance
✅️ Mediterranean elegance in every bite
Caramelized Leek & Fennel Tart
A rustic, savory tart with sweet caramelized leeks, roasted fennel, and a flaky golden crust — finished with fresh fennel fronds.
Serves: 6–8 people (as a main with salad or light lunch)
⏱️ Prep Time: 30 minutes (including caramelizing the leeks)
🔥 Cook Time: 35–40 minutes
⏳ Total Time: 1 hour 10 minutes
Ingredients:
For the tart crust (or use store-bought shortcrust/puff pastry):
200g all-purpose flour
100g cold butter, diced
1 egg yolk
Pinch of salt
2–3 tbsp ice-cold water
For the filling:
2 large leeks, white & light green parts only, halved and sliced thin
1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
1 small onion (optional), finely sliced
2 tbsp olive oil + 1 tbsp butter
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt & pepper to taste
Optional: 50g grated Gruyère or goat cheese
For the custard base (optional, for a creamier version):
2 eggs
100 ml crème fraîche or full-fat Greek yogurt
Salt & pepper
Instructions:
1. Make the crust (if homemade):
Rub flour, salt, and butter together until crumbly. Add egg yolk and cold water gradually until it forms a dough. Wrap and chill for 30 mins.
2. Prep the fennel:
Sauté fennel slices in 1 tbsp olive oil until soft and golden (10–12 minutes). Season lightly. Set aside.
3. Caramelize the leeks (and onion, if using):
In a wide pan, heat 1 tbsp olive oil + 1 tbsp butter. Add leeks and onion, sprinkle with a pinch of salt, and cook over medium-low heat until soft, golden, and jammy (about 20 minutes). Add thyme, stir, and set aside.
4. Preheat oven to 180°C (350°F/160° Fan
Roll out the chilled dough and line a tart tin (or rustic galette-style on parchment paper). Prick the base with a fork.
5. Layer the filling:
Spread the caramelized leeks and onion mixture over the base. Top with cooked fennel. Add grated cheese if using.
6. Optional custard layer:
Whisk eggs and crème fraîche/yogurt. Season and pour gently over the filling.
7. Bake:
Bake for 30–35 minutes, or until golden and set. Let cool slightly.
8. Garnish:
Top with chopped fennel fronds before serving.
👩🍳 Serving Tips: 🍷
Serve warm or at room temperature with a crisp green salad or a glass of dry white wine (e.g., Sauvignon Blanc or a Dutch Johanniter Brut if you have it!).
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