Creamed leek tart

Creamed leek tart

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(15 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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    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



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

    • ½ tbsp plain flour
    • 300ml milk



      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 yolks, beaten together with the other eggs
    • 100g gruyère, grated



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

    • 1 tsp English mustard


    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, questions and tips

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    23rd Mar, 2011
    The people above need some optical help - the cheese and mustard are clearly mentioned in Step Two.
    19th Mar, 2011
    Very yummy,can not complain about the recipes it was devine,may try with different cheese`s now
    24th Feb, 2011
    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!
    9th Oct, 2010
    this is soo yummy , so rich and delicate . Perfect for feeding to crowds.
    19th Jun, 2010
    This is lovely but next time I'd put in half the eggs
    25th Apr, 2010
    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.
    25th Apr, 2010
    there are lots of british veggie cuisine but you might have to search a bit more
    16th Apr, 2010
    very nice tart-although i do cheat and use ready made pastry, which makes it a quicker affair... lovely !
    29th Nov, 2009
    Hi Caroline The cheese and mustard are added at end of part 2 (last sentence).
    21st Nov, 2009
    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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