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Nutrition: per serving

  • kcal637
  • fat49g
  • saturates22g
  • carbs31g
  • sugars5g
  • fibre3g
  • protein19g
  • salt2.2g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.

  • step 2

    Flip the edges of the pastry over the filling. Bake for 20 mins until golden.

Recipe from Good Food magazine, October 2009

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Comments, questions and tips (53)

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Overall rating

A star rating of 4.7 out of 5.79 ratings

Jasper Parrot

I agree with the people advising to pre-bake the pastry. On my second go at the recipe, I also substituted the leeks for asparagus and added some grated lemon zest. That worked pretty well.

bethanygmonday73614

You have to cook the leeks fully before cooking the tart overall. After 5 minutes of frying the leeks and 25 minutes of the tart being in the oven at 190°c the leeks were still crunchy! It made for a very unpleasant experience. So in future, maybe fry the leeks for 15 minutes or until properly…

Laura Hurt

I also didn't bake blind, but precooked bacon and substituted emmental with mature cheddar and it was utterly delicious. Ate this lunchtime with a crisp salad in the sunshine. Perfect!

rachaelhare

This is delicious. I was worried it was going to be wet, but not at all. I didn’t blind bake the pastry, but I did fry the leeks right down and also fried the bacon until well done. This may have counteracted any liquid.

julie.waugh

Lot of work for not much flavour in my opinion

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