Creamed leek tart

Creamed leek tart

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(17 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…

    • 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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    Chateau With A Gateau's picture
    Chateau With A ...
    9th Apr, 2020
    Deliciously creamy and will be a firm favourite at the Chateau. Forgot to add the cheese but it was lovely....
    hobbychef's picture
    25th Jan, 2020
    I love the recipe the way it is but one day I didn’t have enough leeks so substituted in potatoes and the family preferred it so I now do it that way..
    6th Dec, 2012
    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
    13th Oct, 2012
    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!!!
    31st May, 2012
    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.
    18th Apr, 2012
    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.
    3rd Apr, 2012
    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
    28th Feb, 2012
    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
    9th Dec, 2011
    To Caroline (nov 2009) the gruyere and mustard are at the end of step 2. Do you need specs. Recipe delicious, easy to do.
    9th Jun, 2011
    Lovely recipe, added diced pancetta which give the tart a nice texture and saltinesss


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