Lardons and leek tart

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for 1 baking tin of 28 cm Ø for 8 portions

  • butter for the baking tin


  • 250 g of flour
  • 1 tsp of salt (5 g)
  • 100 g of butter, cut into pieces
  • 100 mL of water
  • 1 tbs of vinegar, according to taste


  • 100 g of lardons
  • 200 g of leek, washed and cut into thin strips
  • 300 g of spicy Gruyère AOC, grated on a rösti grater
  • 2 eggs, whisked
  • 250 mL of milk
  • 180 mL of single cream
  • pepper, nutmeg, paprika

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  1. 1 Prepare all the ingredients for the dough
  2. 2 Mix the flour and salt and add the butter.
  3. 3 Rub by hand into a fine, crumbly consistency.
  4. 4 Make a hollow in the middle and pour in the water and vinegar.
  5. 5 Bond into a dough with the dough scraper. Do not knead.
  6. 6 According to requirements, shape the dough into a rectangle or a circle. Press flat, cover and put in a cool place for 20 mins.
  7. 7 Roll the dough out on a little flour.
  8. 8 Fold the dough and lay in the buttered baking tin.
  9. 9 Pierce holes in the pastry dough base with a fork and put in a cool place for 15 mins. For the topping: without using any fat, sear the lardons in the frying pan, add the leek and allow to sauté for 2 mins. Mix together the remaining ingredients and then add the lardons and leek. Spread the topping out on the pastry dough base. Bake for 30-40 mins. in the lower half of the oven, preheated to 200°C.

Cheese in this recipe