Caramelized Leek Lemon Cream Tart

Cradled in a Spelt Crust

by Lora Wiley-Lennartz
Savory tarts have become my go-to fridge cleaner. If you have flour and butter in the house, you can assemble a crust. Furthermore, if you have eggs, cream, milk, cream cheese, hard or soft cheeses, ricotta, or sour cream, you can use any combination to make a creamy tart. This Caramelized Leek Lemon Cream Tart is a perfect example. 
sliced leek and lemon

The rest of the ingredients depend upon what you have left in your fridge. Looking at the bits and bobs hanging out gives me inspiration for new recipes and cleaning out the fridge and pantry.

Caramelized Leek Lemon Cream Tart

I had some sad leftover leeks in my fridge. Generally, I  think of leeks as a winter vegetable. Furthermore, leftover ones depress me so I had no choice but to caramelize them. Obviously. Who doesn’t love caramel anything? Furthermore, the touch of sugar in the caramelizing process really pops their flavor. Consequently, encasing them in a bright lemon cream inside a healthy Spelt crust is an especially fantastic idea.

The lemon cream is easy to throw together. It is a rich mixture of cream cheese, sour cream, and eggs. Then freshly squeezed lemon juice and zest are added.  The lemon cream is divine. However, I would be open to experimenting by substituting fresh lime or orange in future versions.

Caramelized Leek Lemon Cream Tart

The result is delightful. This tart is perfect for a light dinner or snack. Furthermore, this Caramelized Leek Lemon Cream Tart recipe is also a great dish to bring to a barbecue or picnic. The bonus is this beautiful tart is just as tasty at room temperature.

Caramelized Leek Lemon Cream Tart
I used up some Spelt flour to make the crust. However, you can swap out a whole wheat variety or use all-purpose. I especially ike the contrast between the whole-grain crust and the creamy lemon flavor.

Caramelized Leek Lemon Cream Tart in a Spelt Crust

Course Brunch, Main Course
Cuisine American, German
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 8 slices
Author Lora Wiley-Lennartz

Ingredients

For the crust:

  • 1+1/2 cups spelt flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick )cold unsalted butter, cut into small pieces
  • 3-4 tablespoons ice water

For the filling:

  • 2 large leeks cleaned and sliced into rings
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon white granulated sugar
  • kosher salt and freshly ground pepper to taste
  • 1 cup sour cream, room temperature
  • 1 lemon, preferably organic
  • 1 8oz package cream cheese, room temperature
  • 2 eggs

Instructions

Make the crust:

  1. In a food processor, pulse together the flour and salt until combined.
  2. Add the cold butter pieces to the processor and pulse until they become pea-sized lumps in the mixture.
  3. Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.
  4. Wrap the dough in plastic cling film and refrigerate for 30 minutes.
  5. Preheat the oven to 350 degrees F.
  6. Grease and flour a 9" tart pan.
  7. Roll out the crust dough into a circle on a floured work surface.
  8. Transfer to the pan and crimp the edges. Use a fork to poke some holes in the bottom of the crust.
  9. Place a layer of parchment paper inside the pan on top of the dough. Place pie weights* on top of the pan.

  10. Place the pan in the oven and blind bake the crust for 20 minutes.  Remove from oven and let cool.

Make the filling:

  1. Heat the remaining tablespoon of butter with the olive oil in a skillet over medium heat.
  2. Add the leeks and stir to coat. Cook the leeks until they soften.
  3. Sprinkle with sugar and cook, stirring until the leeks caramelize.
  4. Season with kosher salt and freshly ground black pepper to taste.
  5. Remove from heat and let cool.
  6. Preheat the oven to 350 degrees F.
  7. Zest the lemon. Cut in half and squeeze the juice out of one half.
  8. In a separate bowl, beat together the sour cream and cream cheese. Beat in the eggs. Mix in the lemon zest and lemon juice.
  9. Season with kosher salt and freshly ground black pepper
  10. Pour the cream mixture into the pre-baked tart shell.
  11. Arrange the leeks over the top.
  12. Place the tart in the oven and bake for 3o minutes or until the tart filling solidifies.
  13. Remove from oven. Let cool for 10-15 minutes before slicing and serving.

Recipe Notes

*TIP: If you do not have pie weights, fit a springform pan inside the tart pan on top of the crust with a layer of parchment paper in between. I have pie weights but I find this method much easier.

Caramelized Leek Lemon Cream Tart

Like this Caramelized Leek Lemon Cream Tart? Also, check out some of these other delicious recipes:

Leek, Apple Goat Cheese Soup

LEEK APPLE GOAT CHEESE SOUP

Cherry Blueberry Streusel Cake

CHERRY BLUEBERRY STREUSEL CAKE

 

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