Alain Ducasse’s leek tart: the great chef’s easy, creamy recipe to try out

At the start of 2026, leek tart has established itself as a firm fixture in French cuisine. This great classic seduces with its simplicity and comforting taste. Alain Ducasse offers his own version, accessible to all and ready in less than an hour.

Alain Ducasse’s recipe: a revisited classic

Chef Alain Ducasse relies on simple ingredients for this leek tart. The base is a homemade or store-bought shortcrust pastry topped with a creamy leek fondue. So even novice cooks can get started without fear.

The recipe calls for 6 medium leeks, 2 shallots and a small glass of white wine. Flour, semi-skimmed milk and crème fraîche are added to bind the mixture together. Espelette pepper adds a touch of character, while grated Gruyère cheese forms a golden crust at the end of cooking.

This dish is suitable for 4 to 6 people. It takes just 15 minutes to prepare and 45 minutes to cook. In other words, you can serve a gourmet starter without spending hours in the kitchen.

Key steps to successful preparation

“For a crisp pastry, you can pre-bake it for 10 minutes before adding the filling.”

Start by removing the root from the leeks and cutting off the green part. Next, slice the whites lengthwise to clean them thoroughly. Plunge them into cold water, then slice them finely after drying.

Sauté the chopped shallots in olive oil, then add the leeks. Leave to melt for around ten minutes before pouring in the white wine. Sprinkle with flour and stir in milk and cream. Beat an egg separately, then mix into the mixture.

The secrets of perfect cooking

Preheat oven to 180°C (gas mark 6). Butter your mold with 5 g of butter, then roll out the dough. Don’t forget to prick the bottom with a fork to avoid bubbles.

• 1 roll shortcrust pastry
• 6 medium leeks
• 2 tablespoons crème fraîche
• 3 pinches Espelette pepper
• 20 g grated Gruyère cheese

Spread the leek fondue over the pastry, then sprinkle with Gruyère cheese. Bake for 30-35 minutes. Keep an eye on the coloring: the tart should have a nice golden hue.

Let cool for a few minutes before serving. This allows the filling to hold together better when cut. This resting time allows the flavors to marry.

Why is this recipe so popular?

Alain Ducasse’s leek tart remains accessible in terms of budget. The ingredients are commonplace and inexpensive. What’s more, the level of difficulty is described as easy, which reassures novices.

This dish works equally well as an appetizer or light meal. Pair it with a green salad for a balanced dinner. What’s more, it reheats well the next day.

Tips for personalizing your leek tart

You can replace the Gruyère with Comté or Morbier cheese to suit your taste. Some add lardons or smoked salmon to enrich the filling. Leek tart lends itself to many variations.

For a lighter version, opt for thin puff pastry. You can also increase the amount of Espelette pepper if you like spicy flavours. Every family can adapt the recipe to their own tastes.

White wine delicately flavors leeks during cooking. Don’t hesitate to choose a quality dry wine for best results. This little attention often makes the difference in the final taste.

This recipe for leek tart, published in April 2026, proves that a simple dish can rival the finest tables. Alain Ducasse demonstrates once again that French cuisine excels in the art of sublimating everyday vegetables.

• leek tart