Gippsland Blue Cheese and Leek Tart
Buttery shortcrust pastry filled with tender sautéed leeks, rich egg custard, and Gippsland blue cheese. Savoury, creamy, and golden.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •23 cm loose-bottom tart tin
- •baking paper
- •baking beads
- •frypan
- •whisk
- •mixing bowl
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 34 g
- carbs
- 26 g
- fibre
- 2 g
- protein
- 14 g
- calories
- 460 kcal
Instructions
- 1
Preheat the oven to 190 degrees C fan-forced.
- 2
Line a 23 cm loose-bottom tart tin with the pastry and trim the excess edges.
- 3
Prick the pastry base lightly with a fork.
- 4
Line the pastry with baking paper, fill with baking beads, and blind bake for 15 minutes.
- 5
Remove the paper and beads, then bake for another 5 minutes until lightly golden.
- 6
Melt the butter in a frypan over medium-low heat.
- 7
Add the sliced leeks, garlic, and thyme, then cook gently for 10 minutes until soft.
- 8
Whisk the eggs, thickened cream, milk, nutmeg, salt, and pepper together in a bowl.
- 9
Spread the softened leek mixture evenly over the baked pastry base.
- 10
Scatter the crumbled blue cheese over the leeks.
- 11
Pour the egg mixture gently into the tart shell.
- 12
Bake for 25 to 30 minutes until the custard is set and the top is golden.
Chef's tips
Wash leeks thoroughly in cold water before slicing to remove any trapped grit. Soften the leeks gently without browning them to keep their flavour mild and sweet. Let the tart rest for 10 minutes before slicing for clean, neat wedges.
Ingredient substitutions
- Gippsland blue cheese → Gorgonzola dolce or any mild, creamy blue cheese
- thickened cream → pure cream (unthickened double cream)
Storage
Store covered in the refrigerator for up to 3 days.
Reheating
Reheat slices on a baking tray in a 160 degrees C oven for 10 to 12 minutes until warmed through.
Common mistakes to avoid
- •Skipping the blind bake, which leads to a soggy pastry bottom.
- •Browning the leeks aggressively, which makes the filling bitter rather than sweet.
- •Overbaking the tart, causing the egg custard to split or turn rubbery.
Serving suggestions
Cooked Gippsland Blue Cheese and Leek Tart?
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