Tarte Saint-Germain

Preparation info
  • 4

    main-course portions
    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

The lowly leek is the star in this glamorous tart.


  • 4 tablespoons (½ stick) unsalted butter
  • 6 leeks, trimmed, well washed, and thinly sliced


  1. Melt the butter in a skillet over low heat. Add the sliced leeks and cook, covered, until the leeks are tender and lightly colored, about 30 minutes. Stir frequently or the leeks may scorch. Remove from the heat and cool slightly.
  2. Whisk the eggs, yolks, half-and-half, and heavy cream together in a bowl and season with salt and pepper. Add a grating of nutmeg, i