Cheddar and leek tarts

45 minutes


  • 2 leeks, cleaned and sliced
  • 1 knob of butter
  • 2 eggs
  • 150ml of cream
  • 1 handful of flat-leaf parsley
  • 150g of cheddar, grated
  • 325g of puff pastry, all butter
  • salt
  • pepper


To begin, cook the leeks in the butter until soft, but not coloured. Season and set aside to cool, preheat the oven to 165°C/gas mark 4
Whisk together the eggs, cream, parsley, salt and pepper. Stir in the cooled leeks and grated cheese, reserving enough to sprinkle over the top of each of the tarts before baking
Roll the pastry out until it is the thickness of a £1 coin. Line each tart tin with the pastry and prick the base of each pastry case with a fork
Divide the mixture between the tart cases and top each tart with a little cheese and grind over a little extra black pepper. Pop the tarts on a baking tray and bake for 20-25 minutes, or until the pastry is crisp and the tarts are golden
Leave to cool slightly before taking the tarts out of the tins and serving. These tarts are delicious warm, but are also wonderful cold