Directions

1. Wash the leek to get rid of all the sand and cut it into thin slices. You can also use the green leaves of the leek not just the stem.
2. Heat a frying pan on the stove and melt the butter (or use cooking oil instead). Fry the leek, stirring every few minutes so that it does not burn and cooks through. The leek should be soft for putting in the tart. I cook it for about 15 minutes on medium heat.
3. While frying the leek, add to it the spices: about a teaspoon of salt, ⅓ tsp ground pepper and a generous teaspoon of Herbs de Provence: a mix of thyme, rosemary, oregano and basil. You can also use just thyme, for example.
4. When the leek is soft, remove the pan from the stove and let the leek cool a little.
5. In the meanwhile set the oven to heat to 180 degrees Celsius or 400 degrees Fahrenheit.
6. Put a piece of parchment paper in the form you will use to bake the tart. I use a tart form with a removable bottom and grease the parchment paper and sides of the form with a bit of cooking oil. That way it is easier to remove the tart from the pan when it’s ready.
7. Put the puff pastry sheet in the tart form. The puff pastry I use is already rolled thin, so I just need to put it in the pan and fold the corners towards the inside. Otherwise, roll the puff pastry a few mm thick and put it in the tart form, covering also the sides.
8. Mix eggs with the plain yoghurt in a bigger bowl. If you want, you can add some grated cheese in the mix. Add and mix in also the leek. The tart filling is ready. Pour it in the prepared pan with the puff pastry, level so that the leek is spread throughout the pan and put the tart to bake for about 25 – 30 minutes till the puff pastry has started to brown lightly and the top of the tart looks cooked.
9. Remove the tart from the oven and let it cool for a few minutes before cutting. It looks puffy when just removed from the oven. It will deflate within a few minutes, which is normal as there are only eggs, yoghurt and leek in the tart. And enjoy!