Arugula and Leek Tart

Two days ago I was ” A little bit  crazy”  –  today I’m going to be  a little  bit annoying.  Seriously, what was I thinking two blogs? Two sets of social media channel: Facebook, Twitter, Instagram, Pinterest and now Vine — times two? Pass me a Xanax. So it is with clarity and apologies to you guys for the annoyance  I’m turning off A Time to Cook and moving the savory dishes here.

What do you think? This will still primarily be a baking blog, but savory dishes will now make its way into the rotation as well. After all, I still want share all that savory fun, but I just want it contained in one place. Three years ago when I started this blog, I did do some savory but it was so spotty that it never felt right. This time around, I’ll be featuring savory a little more frequently, but not more so than dessert.

That said, here’s yesterday’s post  from over there, transferred here (with some minor edits),  so I can pull the plug on the short lived second blog . . .

Arugula and Leek Tart

Let’s go green today, shall we? And why not? Leeks and arugula are incredible paired with one another. To back that pairing up is the nutty flavoring of Fontina cheese, and rounding every thing out is a black pepper and parmesan pate brisee. Yeah, it’s a lot of flavors and there’s a lot going on but somehow it all comes together in a quiet progression, rather than in a chaotic sort of way.

Since I’m introducing the regular appearance of savory postings, I’ll warn you – you are going to see recipes that range from semi-homemade to from-scratch recipes like this one. Along with that I should mention, don’t be surprised if I move from artery clogging recipes to earthier recipes in a matter of one post. You’ll quickly see I don’t discriminate when it comes to food.

Greens via Bakers Royale11

Alright, now that we have our expectations set-up with one another, let’s talk more about this tart. The first run included bok choy – hence it being photographed in the picture, but since it didn’t add much to the recipe I removed it in the second run. Since then I’ve made this recipe with spinach, grilled raddichio, and swiss chard. It’s highly adaptable, so play around until you find your preferred filling, just don’t leave out the crust.

Arugula and Leek Tart via Bakers Royale 210x260

this recipe

Arugula and Leek Tart

Yield: one 10 inch tart



  • 2 cups of unbleached all-purpose flour
  • 2 tablespoons parmesan, finely grated
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked pepper
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/4 cup ice water


  • 2 tablespoons of unsalted butter
  • 4 leeks (white part), coarsely chopped
  • 1 tablespoon thyme
  • 4 large eggs and one large egg yolk
  • 1 cup heavy cream
  • 3/4 cup milk
  • 1/3 cup Fontina cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 2 1/2 oz arugula


  1. Heat oven to 375 degrees F.
  2. To make crust: Add flour, parmesan, salt and pepper into a food processor bowl and pulse until well combined. Add in butter and pulse until the mixture resembles coarse crumbs, about 8-12 seconds. With the machine running, add ice water through the feed tube in a slow stream, a little bit at a time until the dough just comes together. The mixture will look like wet sand and still crumbly. Turn the mixture out onto a lightly floured surface and very lightly knead dough into one large piece. Wrap dough in plastic wrap and chill in the refrigerator for at least an hour before using. Once chilled, remove dough from refrigerator and roll it out between two pieces of parchment into a 12 inch round.
  3. Transfer to 10-inch tart pan with a removable bottom. Press dough onto bottom and sides. Fold overhang in and press to extend dough 1/2 inch above sides of pan ( the crust will shrink some, so do not skip this). Line pan with foil and pie weights or dried beans. Bake for about 30 minutes or until dough starts to set. Remove foil lining and bake for about another 20-25 minutes or until crust is pale golden. Remove from oven and transfer to wire to cool while preparing filing
  4. To make filling: Melt butter in a large skillet over medium low heat. Add in leeks and thyme and then cover and cook until leeks are tender, stirring every so often. Remove from heat and transfer leeks to a bowl to cool. In a separate bowl combine eggs, cream, milk, both cheeses and whisk to combine. Mix in cooled leeks and arugula into mixture.
  5. Pour filling into crust and bake at 375 degrees. Bake for about 35-40 minutes or until filling starts to puff, gold spots appear and center is set. Remove from oven and transfer to rack and cool slightly. Serve warm.

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  1. Avatar for Naomi Robinson says

    It’s fun to see you photograph savory dishes! When I read the part about 2 blogs, I laughed just thinking about ALL of the extra WORK! Ahhh! So glad you’re just combining it all here. :) That tart is beyond gorgeous. You are such a talent, my friend!

  2. Avatar for Naomi Robinson says

    I’ve been down the two-blog route before and I understand the quandary. I have no problem with seeing savoury dishes here — the more, the merrier. :)

  3. Avatar for Naomi Robinson says

    I think you made a wise decision! Not at all annoying! I’m actually glad that you will be posting both sweet and savory in one place. Either way, you’ve got me as a dedicated fan!

  4. Avatar for Naomi Robinson says

    I think that just keeping savory here is smart. I do about 2-3 savory recipes per month and not everything is sweet-sweet true desserts b/c I have yeast breads, quickbreads, crackers, etc but then have my savory stuff too. And I couldn’t even imagine keeping up a second blog & two sets of social media channels on it all, too! Good call on making your life easier :)

    And the leeks are the most beautiful images I’ve ever seen of them!

  5. Avatar for Naomi Robinson says

    You are one smart cookie, Naomi! While I commend you for wanting two blogs, I completely understand and am possibly more excited, about merging them together. This tart is a wonderful preview of what’s to come I’m sure!!!

  6. Avatar for Naomi Robinson says

    I totally get it, Naomi. Truthfully, I was a bit worried about you with two blogs because I know you’re a fellow blogger who also works fulltime. We should have a support group for full-time workers & bloggers :)

    I’m happy to read whatever you want to post. Sweet, savory, whatever. I love your photos and writing style, so I’ll be a fan no matter what you do :)


  7. Avatar for Naomi Robinson says

    Girl, absolutely no apologies are necessary! And it makes life easier for the rest of us also to have all of your amazingness in one spot. :) this tart = sheer beauty

  8. Avatar for Naomi RobinsonCatt says

    YAY! And all *I* needed was one more RSS feed to come to my google home page, too! :-) This dish looks amazing – and I’m glad I don’t have to search in two different places for beautiful, tasty dishes to create. Thank you for moving this all to one spot.

  9. Avatar for Naomi RobinsonLaura says

    Oh, thank you, thank you! I love seeing a mix of savory dishes with baked goods on a baking blog. This will be so much easier, as a reader, than trying to keep up with another blog.

  10. Avatar for Naomi Robinson says

    This is your space and you can do whatever you want with it :) There are no content police out there making sure you are only posting recipes that fit your “theme”. Just have fun with it. Looking forward to seeing savory recipes on Bakers Royale.

  11. Avatar for Naomi RobinsonMaryB says

    Sounds like a smart idea. I will look forward to seeing some savory dishes here at Baker’s Royale – Plus! Love your blog.

  12. Avatar for Naomi Robinson says

    No matter what you post, savory or sweet, your pictures are always beautiful. And personally, I love a mix because sometimes all that sugar makes me crave something a little bit healthier.

  13. Avatar for Naomi Robinson says

    I have been there maintain multi site blog.. it was a Big Mess..
    So I can understand what you mean.
    This looks fabulous Naomi. .. actually I’m all excited to see ur savory dishes photography. .. and ofcourse recipes. .

  14. Avatar for Naomi RobinsonCatt says

    Wow. This was wonderful! I made it for dinner tonight. Have to admit I needed to make changes to make it gluten free and dairy free. I replaced all the dairy with cashew cream. Worked great! And my crust was made with almond flour – made it taste really buttery. Oh boy. I will be making this again! I’m even planning to make mini versions for a baby shower dinner. Thanks for the recipe!

    • Avatar for Naomi Robinson

      Naomi replied: — February 4th, 2013 @ 9:18 pm

      Catt-Im so glad to hear that!

  15. Avatar for Naomi Robinson says

    You were making me feel like a slacker for a minute there. Glad you’re sticking with just one site for now. Still, I’m pretty sure this was still baked.

  16. Avatar for Naomi RobinsonPatisserieMakesPerfect says

    What a fabulous looking tart, in the UK I’m pretty sure we’d call this a quiche because of the eggs.

    Regardless of the name, I’d happily devour a slice.

    I found your site via GetDrop on Google+.

    Thanks for blogging.

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