Leek tart
- Main
- Medium
- 60 minutes, plus resting time
PT1H
Our tasty leek tart recipe is perfect for picnics, lunches or even an afternoon tea. You can make the recipe your own by switching up the chives for parsley or dill and the cheddar for Stilton or goat's cheese. If you're short on time, you can buy the shortcrust pastry ready-made.
Ingredients
Pastry
- 280g plain flour, plus extra for dusting
- 140g unsalted butter, chilled and cubed, plus extra for greasing
- 1 medium egg
- ½ tsp fine salt
Filling
- 50g unsalted butter
- 650g leeks, finely sliced
- 100g cheddar, grated
- 70g double cream
- 1 egg
- 1 tbsp Dijon mustard, or wholegrain mustard
- 2 tbsp chopped chives
Equipment
- Food processor
- Non-stick 22cm loose-bottomed fluted tart tin
- Baking beans
Method
Begin by making the pastry. Place the butter, flour and salt into a food processor and blend until it has an even, sandy texture, then add the egg and pulse the mixture until it comes together into a dough. Tip out onto a work surface, gather into a ball and then pat down into a flat disc. Cover in clingfilm and chill for 1 hour
- 280g plain flour, plus extra for dusting
- 140g unsalted butter, chilled and cubed, plus extra for greasing
- 1 medium egg
- ½ tsp fine salt
In the meantime, place a large nonstick frying pan over a medium heat and add the butter. Once melted, add the leeks and sweat down for 10 minutes – they should be soft but still bright green
- 50g unsalted butter
- 650g leeks, finely sliced
- salt
In a bowl, mix together the cream, egg, mustard, chives and two-thirds of the grated cheese. Take the leeks off the heat and stir in the mixture, then leave to cool completely
- 70g double cream
- 1 egg
- 1 tbsp Dijon mustard, or wholegrain mustard
- 2 tbsp chopped chives
- 100g cheddar, grated
Grease and flour a 22cm fluted tart tin with a removable base. Roll the dough out in between two sheets of greaseproof paper then transfer to the tart case, leaving a few centimetres of overhang all the way around. Prick the base with a fork and place back in the fridge for 30 minutes. These resting steps are important to stop the pastry shrinking during cooking
Preheat an oven to 170°C/gas mark 3. Place a sheet of foil in the pastry-lined tart case and mould it to the same shape. Fill with baking beans or dry rice and blind-bake for 10 minutes. Remove the beans and foil and cook for 5 more minutes, then remove from the oven. Once cooled slightly, use a small serrated knife to carefully carve off the pastry overhang
Spoon in the cooled leek mixture and spread out evenly. Sprinkle over the leftover cheese then bake for 25-30 minutes. Best served cold or at room temperature
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Leek tart
