1-Preparing the Pastry: First, place 180 grams of plain flour and a pinch of salt in a food processor bowl. Add 90 grams of cold cubed unsalted butter and blend until the mixture forms small crumbs, then gradually add 60 ml of cold water until the dough comes together. Shape the dough into a disk on a floured sheet of baking paper, cover with another sheet, and roll it into a rectangle. Refrigerate for at least 1 hour, then line your tart pan, poke holes with a fork, chill for 30 to 60 minutes, and blind bake at 180°C (350°F) for 10 to 15 minutes. Set it aside to cool slightly while you prepare the filling.

2-Cooking the Filling: Next, in a skillet, sauté 2 leeks (washed and thinly chopped), 1 small brown onion (thinly sliced), and half a teaspoon of minced garlic in 30 grams of unsalted butter or olive oil over medium heat for about 5 minutes until the onions are translucent. In a separate bowl, whisk 2 large eggs, 120 ml of heavy or thickened cream, 1 teaspoon of table salt, half a teaspoon of pepper, and 1 teaspoon of ground cumin if you’re using it. Stir in the sautéed mixture and 35 grams of grated Gruyere cheese for a creamy blend.

3-Assembling and Baking: Pour the filling over the blind-baked pastry and bake for 25 to 35 minutes until it’s set and lightly golden. Let it cool for a few minutes before serving warm, allowing the flavors to meld. This method, with a total prep time of 30 minutes, cook time of 30 minutes, and resting up to 2 hours, makes it manageable for busy parents or working pros. For ideas on complementary sides, try our spinach ricotta puffs, which add a nice variety to your meal.