Leek and Onion Tart

13 220 369
Ingredients Minutes Calories
Prep Cook Servings
1 h 2 h 40 min 10
Leek and Onion Tart
Health Highlights


1/2 cup Olive Oil, Extra Virgin (for filling)
5 cup Leek (finely chopped [white part only, NO green], for filling)
2 cup White onion (finely chopped, for filling)
1 tsp Salt (for filling)
1/2 tsp Granulated sugar (optional, but helps caramelization process, for filling)
1 cup Vegetable stock/broth, low sodium (for filling)
1 tsp Fennel seed (crushed, for filling)
1 tbsp Apple cider vinegar (for filling)
4 tbsp Apple cider vinegar (for pie crust)
6 tbsp Water, filtered (ice water, for pie crust)
2 1/2 cup Wheat flour, whole wheat (or any kind of flour, for pie crust)
3/4 tsp Salt (for pie crust)
2/3 cup Olive Oil, Extra Virgin (partially frozen (see Advanced Prep below), for pie crust)


To make the filling:

  1. Saute chopped leeks and onions in olive oil over medium-low heat until soft, about 10 minutes. Add salt, stir and continue to cook for another 10 minutes.  Add sugar, stir and continue to cook for another 10 minutes.
  2. Add vegetable broth and crushed fennel seed, stir and continue to cook on low for 40 minutes.
  3. Add apple cider vinegar, stir well and scrape up any caramelized bits from the bottom of the pan. Continue to cook, uncovered, on low for an additional 1-hour stirring frequently until your leeks and onions are a soft golden brown.

To make the crust:

  1. Preheat the oven to 350°F and prepare a tart or pie pan. You can also use individual tartlet pans or muffin tins (see "Notes" below) 
  2. Mix remaining apple cider vinegar with ice water and set aside.
  3. Combine the flour and salt and quickly add the frozen olive oil (see "Notes" below) in thirds, using a fork or pastry cutter to work the oil into the flour until you have a gravelly kind of mix.
  4. Add the vinegar and water mixture a little at a time and stir until completely combined into a ball of dough (you can refrigerate the dough for up to 3 days or roll out immediately).
  5. Roll out dough and press into the prepared pan.
  6. Bake the pie shell for 15 minutes (you can store baked pie shells for up to 3 days).
  7. Fill pre-baked crust with leek/onion mixture and bake for 15 minutes at the same heat. Serve warm or room temperature.


Caramelization: Low heat is the key to caramelization, so go low and go slow until you reach a soft golden brown color.

Freezing the olive oil:  Measure out your olive oil and place it in a light plastic container. Freeze for at least an hour. Use as-is in the recipe if olive oil is frozen, but still somewhat soft.  If olive oil is completely frozen and very hard, chop up the block with a sharp knife into small shredded pieces.

For both individual tartlets: No rolling needed! Use about 1/4 to 1/3 cup of dough for each tartlet. Roll dough into a ball, place in the center of your pie or muffin pans, and then using your fingers gently flatten/press out to cover the center of the pan and then up the walls of the pan.  You’ll want to keep your dough pretty thin as it will puff up a bit when pre-baking the shells.


Nutrition Facts

Per Portion

Calories 369
Calories from fat 237
Calories from saturated fat 37
Total Fat 26.3 g
Saturated Fat 4.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 18.6 g
Cholesterol 0
Sodium 430 mg
Potassium 213 mg
Total Carbohydrate 29.7 g
Dietary Fiber 4.2 g
Sugars 4.3 g
Protein 5.3 g

Dietary servings

Per Portion

Grain 1.5
Vegetables 1.3

Energy sources