When you work with fungi all day you start to think EVERYTHING looks like it…and you start to think it’s pretty.

Fiddlehead and Gruyère Tart // Warm Vanilla Sugar

Today I was going through bacterial contaminated fungi plates, found a pink one, and exclaimed with glee “check out this gorgeous bacteria”!! Now, “gorgeous things” are subjective of course, but this bacteria was all kinds of pretty.

Being the only English girl in my lab, sometimes people don’t know what I’m saying, and since I can’t speak French back to most people I work with, my excitement usually only gets celebrated by me.

Fiddlehead and Gruyère Tart // Warm Vanilla Sugar

Not to gross you out or anything, but fiddleheads can often look like fungus, and NO that’s not why I love them, but I do think they’re pretty.

Fiddlehead and Gruyère Tart // Warm Vanilla Sugar

I remember being little, holding my Poppa’s hand, and picking them right by our house. I usually buy them at the Farmer’s Market now, but the nice memory is still there AND they look like cool fungus. It’s a win-win.

Fiddlehead and Gruyère Tart // Warm Vanilla Sugar

I know you’ll like this tart. It is so simple to make, gorgeous, and tastes HEAVENLY! Puff pastry + leeks + fiddleheads + Gruyère? LOVE!

Fiddlehead and Gruyère Tart // Warm Vanilla Sugar

To make this, roll out one sheet of thawed puff pastry and put it on an oiled baking sheet. Drizzle the pastry with olive oil.


Add the cooked garlicy leeks.


Add the Gruyère.


Add the blanched fiddleheads.

Fiddlehead and Gruyère Tart // Warm Vanilla Sugar

Fold the puff pastry around the edges of the tart and brush the outside with olive oil. Bake in a preheated oven until the dough is golden brown, about 20-30 minutes. Let stand before serving (about 10 minutes).

Fiddlehead and Gruyère Tart // Warm Vanilla Sugar

Enjoy and have a great weekend!

Fiddlehead and Gruyère Tart // Warm Vanilla Sugar

Fiddlehead and Gruyère Tart

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: 2-4


  • 1 tablespoon olive oil
  • 1 leek, trimmed, cleaned and sliced thinly
  • 1 clove garlic, minced
  • 2 tsp fresh lemon juice
  • 1 sheet of puff pastry, thawed as directed on package
  • Olive oil for brushing pastry
  • salt and pepper to taste
  • 1 cup gruyere, grated
  • 1 handful of fiddleheads, well cleaned and blanched for 3 minutes


  1. Preheat oven to 375 F.
  2. Heat the oil in a pan over medium heat. Add the leek and cook until tender, about 3-5 minutes. Add the garlic and cook until fragrant, about a minute. Remove from heat, mix in the lemon juice and season with salt and pepper.
  3. Throw your fiddleheads into boiling water and blanche for 3 minutes, drain and set aside.
  4. Place the puff pastry on a greased baking sheet and brush it with oil. Sprinkle the leeks over the dough followed by the cheese and finally the fiddleheads.
  5. Fold the puff pastry around the edges of the tart and brush the outside with olive oil.
  6. Bake in oven until the dough is golden brown, about 20-30 minutes.
  7. Let stand before serving (about 10 minutes).


Recipe adapted from Closet Cooking


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23 Responses to Fiddlehead and Gruyère Tart

  1. This tart sounds and looks amazing!

  2. Nanny says:

    We love fiddleheads .Have everything here but the gruyere soooo…..off to town.

  3. That looks yum! I can’t seem to find fiddleheads here in Florida. Bummer.

  4. Theresa says:

    This does look good to me buuuut what is a fiddlehead?

  5. Jacqui says:

    I foraged for fiddleheads for the first time this year, it was so much fun! But I wasn’t exactly sure what I should make with them. This however, is the perfect idea! My husband would totally approve too!

  6. Such a great idea! Wish I had thought of this when we were in the height of fiddlehead season here in the Maine woods!

  7. I have to admit, I would NEVER have come up with this on my own, but you have convinced me to give it a try!

  8. I always thought fiddleheads looked like snail shells LOL…either way this tart sounds heavenly!

  9. Ashley says:

    This sounds delicious! Anything with puff pastry and gruyere is good in my book! I’ve never heard of fiddleheads before now – learning something every day : )

  10. True story, I’ve never had fiddleheads before! But aything topped onto gruyere and carbs is bound to be dlish!

    • katrina says:

      I think a lot of people haven’t tried them, but I swear they’re delicious. And YES! I’ll eat anything with Gruyere + carbs…so good.

  11. What a scrumptious looking savory tart!

  12. Gruyere is my favourite cheese, I love it on toast while all my friends have cheddar (: I have one question though, what are ‘fiddleheads’? I don’t want to sound silly but I’ve never heard of them before
    from Emily x
    ps I tried to find you on bloglovin but I couldn’t find you ),: do you have it? I just joined http://www.bloglovin.com/blog/6066941

  13. I love savory tart! And I love Gruyère cheese. Anything with this combination is a thumbs-up in my book! Will have to be on the lookout for fiddlehead. YUM!

  14. I’ve been looking for fiddleheads EVERYWHERE!!! This tart has be eager to keep on searching!

  15. Kelly Senyei | Just a Taste says:

    This looks spectacular! Love the combo of fiddleheads and cheese.

  16. Tracey says:

    I had fiddleheads for the first time a few weekends ago! My MIL put them in a soup, which I enjoyed, but I have to say I think I’d love them a lot more with puff pastry and gruyere. Yum!!

  17. […] for serving the fiddleheads on pizza came from Katrina. Her fiddlehead tart got me thinking and I just couldn’t get the idea of pizza out of my […]

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