Creamed leek tart

Creamed leek tart

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(13 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins Plus chilling and resting

More effort

Cuts into 10-12 slices
A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (12 slices)

  • kcal414
  • fat32g
  • saturates18g
  • carbs24g
  • sugars3g
  • fibre2g
  • protein9g
  • salt0.23g
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Ingredients

For the pastry

  • 300g plain flour, plus extra for dusting
  • 140g unsalted butter, cut into small pieces, plus extra for greasing
  • 1 medium egg
  • 4 tbsp iced water

For the filling

  • 85g unsalted butter
  • 800g leek, sliced lengthways then into 2½ cm/1in pieces

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • ½ tbsp plain flour
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200ml double cream
  • 2 medium eggs
  • 4 medium egg yolk, beaten together with the other eggs
  • 100g Gruyère, grated

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 1 tsp English mustard

Method

  1. Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.

  2. Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.

  3. Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.

  4. Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

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Comments (23)

amr9864's picture
1

Way too many leeks. Took twice the time to cook and never really felt cooked as there were too many leeks to allow the egg to bind. With all the steps, I too was exhausted especially as it turned out so badly. Beautiful ingredients ruined.

clairroberts's picture
5

I definately agree that there is too much liquid - eggs, cream, milk so I reduced these parts when I made this today as before it has taken a very long time to cook - John Torode must have a professional oven... I have tried this with added peas when I didn't have quite enough leeks and today I totally changed leeks to fennel and mushroom and used cheddar. We liked it!!!

5464854's picture

The recommend size of flan tin was too small for the amount of mixture. You certainly don't need 800g of leeks for such a small flan.

adelaidefreville's picture
4

first time, I didn't change anything, it was very good, but would need a bit more "kick" for my taste: the second time, I added some horseradish and found it lovely.

lesneilson's picture
4

Made a slightly reduced version of this (500 instead of 800g of leeks) with half the eggs and no cream and it was still delicious! Will definitely be making it again

ecchapman's picture
5

Despite the Moderately Easy tag I always find this tart exhausting to make and allow twice as long as it says. It really is worth the effort though and, as there is only two of us, it's very good value as it will keep well in the fridge for days

heureusecuisiniere's picture

To Caroline (nov 2009) the gruyere and mustard are at the end of step 2. Do you need specs.

Recipe delicious, easy to do.

ryronald18's picture
5

Lovely recipe, added diced pancetta which give the tart a nice texture and saltinesss

manxhermit's picture

Should the mustard be ready made or should it be dry powder mustard?

peaches_xuk's picture

I would think that the recipe has been amended because of those comments.

anopheles's picture

The people above need some optical help - the cheese and mustard are clearly mentioned in Step Two.

icecreamdogpark's picture
5

Very yummy,can not complain about the recipes it was devine,may try with different cheese`s now

finleyalan's picture
5

I made this for a starter , and had the rest the next day with salad for lunch. Everyone said it was a winner, really creamy, yummy and leeky ! I also used ready made pastry!

kitty_catxx's picture

this is soo yummy , so rich and delicate . Perfect for feeding to crowds.

nickyshaw's picture

This is lovely but next time I'd put in half the eggs

vetbev's picture

there are lots of british veggie cuisine but you might have to search a bit more search for a type of dish instead of just vegetarian might come up with different suggestions.

vetbev's picture

there are lots of british veggie cuisine but you might have to search a bit more

catanna's picture

very nice tart-although i do cheat and use ready made pastry, which makes it a quicker affair... lovely !

kimberti's picture

Hi Caroline
The cheese and mustard are added at end of part 2 (last sentence).

aatkins's picture

I searched for British vegetarian recipes on this website and I cannot believe that this is the only recipe that came up. Is British veggie cuisine really that limited?

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