Creamed leek tart

Creamed leek tart

A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Difficulty and servings

Moderately easy

Cuts into 10-12 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 30 mins

plus chilling and resting
Vegetarian Freezable

Vegetarian

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.

Per serving (12 slices)

414 kcalories, protein 9g, carbohydrate 24g, fat 32 g, saturated fat 18g, fibre 2g, sugar 3g, salt 0.23 g

Recipe from Good Food magazine, December 2009.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo Caroline

    12 November 2009

    Caroline commented on this recipe

    When are the Gruyere Cheese and Mustard used? I've read the recipe several times but apart from in the ingredients list, there is no mention of these items!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo eddie

    12 November 2009

    eddie commented on this recipe

    I agree with Caroline. Cheese and mustard go where ?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Debby

    13 November 2009

    Debby commented on this recipe

    re mustard and cheese- I have tried similar recipe and mustard is spread on base of cooked pastry case before the filling goes in and cheese on top of filling. Try wholegrain mustard.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo helena

    14 November 2009

    helena rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo The Harrow Belly

    21 November 2009

    The Harrow Belly commented on this recipe

    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?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kim

    29 November 2009

    Kim commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Elizabeth

    26 March 2010

    Elizabeth rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo cat

    16 April 2010

    cat commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo vetbevs

    25 April 2010

    vetbevs commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo vetbevs

    25 April 2010

    vetbevs commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Marbella cook

    19 June 2010

    Marbella cook commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo kitty_catxx

    09 October 2010

    kitty_catxx commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo arielcatat41

    24 February 2011

    arielcatat41 rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo SueB

    19 March 2011

    SueB rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Beetle

    23 March 2011

    Beetle commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Peaches_xuk

    24 March 2011

    Peaches_xuk commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo PoppyM

    17 May 2011

    PoppyM commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ryronald18

    09 June 2011

    ryronald18 commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ryronald18

    09 June 2011

    ryronald18 rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Elaine M

    28 February 2012

    Elaine M rated and commented on this recipe

    5 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

Cuts into 10-12 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 30 mins

plus chilling and resting
Vegetarian Freezable

Vegetarian

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 leeks , sliced lengthways then into 2.5cm/1in pieces
  • ½ tbsp plain flour
  • 300ml milk
  • 200ml double cream
  • 2 medium eggs
  • 4 medium egg yolks , beaten together with the other eggs
  • 100g Gruyère , grated
  • 1 tsp English mustard
Print this recipe
Add to your binder

Per serving (12 slices)

414 kcalories, protein 9g, carbohydrate 24g, fat 32 g, saturated fat 18g, fibre 2g, sugar 3g, salt 0.23 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close