Leek tart with salad and bread on board

Pea & leek super-green tart

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 35 mins


Serves 6

Enjoy a slice of our cheesy leek & pea tart with a fresh green salad and crusty bread. This recipe works equally well with shortcrust or puff pastry

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal417
  • fat30g
  • saturates16g
  • carbs23g
  • sugars4g
  • fibre5g
  • protein12g
  • salt0.7g


  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 350g pastry, you can use puff or shortcrust, either a block or pre-rolled
  • ½ tsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large or 2 small leeks, cut into ½ cm rounds
  • 125ml whipping cream
  • 1 large egg
  • 150g frozen spinach, defrosted



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 200g peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 4 mozzarella pearls


  1. Heat oven to 200C/180C fan/gas 6 and put a baking sheet in the oven to heat up. Lightly dust a surface with flour, then roll out the pastry into a circle. Use to line a 22cm tart tin (3cm deep) with a removable base. Trim away any excess pastry that hangs over the top and chill while you make the filling.

  2. Heat the butter in a frying pan, add the leek in a single layer and fry for a minute, then add 50ml water and cover with a lid. Cook over a low heat for 4 mins (check it doesn’t dry out). Whisk the cream and egg together, then mix in the spinach and peas.

  3. Tip the pea mixture into the base of the tart and arrange the leek on top. (If you don’t want the leeks on top, then stir them through the pea mixture.) Break the mozzarella pearls in half and dot them over the tart. Put the tart on the baking sheet and bake for 30 mins, or until the filling is cooked through. Leave to rest for 5 mins before cutting.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Apr, 2020
This formed a good base recipe for me. I only had creme fraiche instead of whipping cream; grated courgette instead of peas; and cheddar instead of mozzarella. It was really lovely, and went down well with the fam. Will definitely make it again.
dorothyr's picture
13th Jun, 2019
Gorgeous pie - will definitely make again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?