Crostata di Porri {Savory Leek Pie}


You’ve probably seen Leeks in the produce section of your grocery. If you’re not familiar with them,  they’re similar to an onion, a cousin of the onion if you will ; ) They’re quite fragrant and produce beautiful rings when sliced. They have a much milder taste that onions and an added benefit don’t make me cry when I’m cutting them ; )

Only the white and light green portions of the leek are used. The darker green leafy portion is tough and well it just doesn’t taste good at all {would be great for your compost pile though ; ) } So while a bunch seems like a lot of leeks, it’s really not once you’ve discarded the top half.

I’m really enjoying savory pies right now. Haven’t you heard pies are all the rage ; ) They’re filling, warm, and well I don’t seem to feel as bad eating a few slices of savory pie as I do if I’m eating a few slices of sweet pie ; ) Yes, I realize this is completely irrational but hey ; )

Leeks sauteing in butter is one of the most beautiful cooking smells. It would make an amazing candle scent {I know I’d buy it LOL} You chuck them into a butter bath, and they produce this beautiful glossy sheen. Almost like they’ve been bathing on the beach…

Once they’ve cooked to perfection, you’ll let them cool down {you don’t want to add the egg while they’re still hot or you’re going to have a hot scrambled egg and leek mess on your hands} and then mix it with creamy ricotta and the nutty Grana Padano cheese. If you can’t find Grana in your area you can substitute Parmigiano Reggiano.

Then you bake it to golden perfection. Easy peasy! No tart pan? Don’t fret, you can certainly substitute a regular pie pan!



Crostata di Porri {Savory Leek Pie}
What you’ll need:
3 tablespoons unsalted butter
4 large leeks – sliced
1 egg – beaten
1 cup ricotta
1/2 cup Grana Padano – grated
1 refrigerated pie crust

What to do:
1. Into a deep side pan, melt butter over medium – high heat. Add leeks, reduce heat to LOW and saute for approximately 15-20 minutes or until soft and translucent. Season with salt and pepper. Stir to combine. Remove from heat and allow to cool.

2. Once leek mixture is cool, add egg, ricotta and Grana Padano. Mix to combine. Preheat oven to 395 degrees.

3. Spray a 10″ tart pan with cooking spray. Add pie crust and gently mold it to fit tart pan. Using the tines of your fork, make a few indentations on bottom of pie crust. Spread leek mixture into tart pan. Smoothing top.

4. Bake for approximately 20-25 minutes until crust is golden brown. Allow to cool prior to serving.

Buon Appetito!


  1. 1

    I adore the mild taste of leeks and this is such a beautiful way to highlight them. Bookmarked.

    • 1.1

      Thanks Dara! They really do have a nice mild taste, not overpowering at all.

  2. 2

    Looks wonderful! Love the ricotta and parmigiano in this tart.

  3. 3

    Feeling better about eating a savory pie as opposed to a sweet pie is totally logical!

    Confession: I’ve never eaten leeks. I know, I know. Tragedy. Just another recipe I need to try! 🙂

    • 3.1

      Glad we came back this week ; ) You’ll love leeks, think of them as giant scallions ; )

  4. 4

    Paula Bella, all I can say is yum yum & more yum! You are amazing! love visiting your site! 🙂

  5. 5

    Beautiful! I like leeks too, especially because of the no-crying thing.

  6. 6

    i KNEW i wanted to be invited when you tweeted about this! i agree…leeks + butter = the best smell on earth. EVER 🙂

  7. 7

    leeks? butter? crust? absolutely yes please!!!

  8. 8

    I would also add that the tough green leaves are great for making veggie stock. They have quite a bit of flavor, but their texture is just too woody.
    But this recipe sounds delicious!

  9. 9

    Oh, holy yum.

  10. 10

    I don’t cook with leeks enough. I have to change that and make this recipe!

    • 10.1

      I think you’ll like their mild flavor. They really play nice with other ingredients : )

  11. 11

    oh yummy. i love love savory pies and this one looks incredible!

  12. 12

    In France there is a very similar dish called – Flamiche aux Poireaux. It however uses leeks in a bechamel sauce for the filling of the tart. I am excited to try your version with the ricotta and grana padano cheeses!

    • 12.1

      Sylvie that sounds scrumptious! I’ll have to try that as well. I adore bechamel sauce!

  13. 13
    Lynn Biasini /

    THIS IS BEAUTIFUL! I can just taste it!! Must try!!!

  14. 14

    Oh my goodness, Paula this sounds insanely good! This, along with the mushroom soup everybody’s been making for FFwD is going to be what I make when I get back to London! I love leeks and you’re right, I would totally buy a candle, if not wear a perfume, of eau de leek-sauteed-in-butter 😉

    Jax x

  15. 15
    Paola /

    oh wow, io adoro i porri!!

  16. 16

    The leeks look so fresh and delicious. This pie looks both light and tasty

  17. 17

    I try to make savory pies and quiches often. This crostata looks amazing and we love leeks! Your photos are great, as usual. Thanks for the idea!

  18. 18
    Emily /

    I cooked this tonight and WOW! This is one of the best things I’ve ever cooked. The flavors go so well together. It’s absolutely delicious. I added a little bit of shallots becuase I was short on leeks.


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