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Leek & Caerphilly crumble tart

Leek & Caerphilly crumble tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6 - 8

Use Caerphilly or Wensleydale cheese and a nutty topping in this make-ahead, lunchtime tart

  • Freezable
  • Vegetarian
Nutrition: per serving (8)
low insalt1.3g


  • 500g pack all-butter shortcrust pastry

For the filling

  • 50g butter
  • 500g leek (about 2), trimmed and sliced
  • 3 eggs
  • 75ml single cream
  • 75ml milk
  • 1 tsp Dijon mustard
  • 50g Caerphilly cheese, crumbled

For the topping

  • 50g Caerphilly cheese, crumbled
  • 85g fresh white breadcrumb
  • 50g hazelnut , roughly chopped
  • 2 tbsp chopped parsley


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 12 mins, then remove the beans and parchment. Return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.

  • STEP 2

    Meanwhile, make the filling. Melt the butter in a large pan and, when foaming, add the leeks, cover and cook on a low heat for 20 mins until soft. Leave to cool.

  • STEP 3

    Beat together the eggs, cream, milk, mustard, Caerphilly and some seasoning. Evenly cover the base of the pastry case with the leeks, then pour in the egg mixture. Bake for 25 mins.

  • STEP 4

    To make the topping, combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over. Return to the oven and bake for a further 15 mins until golden brown.

Goes well with

Recipe from Good Food magazine, October 2012


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A star rating of 3.5 out of 5.7 ratings

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