Caerphilly Cheese and Leek Tart
Buttery shortcrust pastry filled with tender buttered leeks and tangy, crumbly Caerphilly cheese baked in a rich custard.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •23cm loose-bottomed tart tin
- •rolling pin
- •baking beans
- •frying pan
- •mixing bowl
- •baking tray
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 34 g
- carbs
- 32 g
- fibre
- 2.5 g
- protein
- 14 g
- calories
- 485 kcal
Instructions
- 1
Rub the flour, cubed butter, and a pinch of salt together in a bowl until crumbly.
- 2
Stir in cold water gradually until the dough comes together into a firm ball.
- 3
Wrap the pastry in greaseproof paper and chill in the fridge for 20 minutes.
- 4
Roll out the pastry on a lightly floured surface to line a 23cm fluted tart tin.
- 5
Prick the base with a fork, line with greaseproof paper and baking beans, then chill 10 minutes.
- 6
Bake blind at 200°C for 15 minutes, remove beans and paper, then bake for 5 minutes more.
- 7
Melt the butter in a frying pan over medium-low heat on the hob.
- 8
Cook the sliced leeks gently for 10 minutes until soft and translucent without browning.
- 9
Whisk the eggs, double cream, milk, thyme, nutmeg, remaining salt, and black pepper together.
- 10
Spread the cooked leeks and crumbled Caerphilly cheese evenly across the baked pastry base.
- 11
Pour the egg mixture over the filling, settling it into all the gaps.
- 12
Bake at 180°C for 25 to 30 minutes until the custard is set and lightly golden.
Chef's tips
Blind baking the pastry case thoroughly prevents a soggy bottom. Be gentle when cooking the leeks so they stay sweet and do not take on harsh roasted colour. Let the tart rest for at least 10 minutes before slicing so the cheese custard firms up neatly.
Ingredient substitutions
- Caerphilly cheese → Wensleydale or mild white Cheshire cheese
- double cream → crème fraîche or an equal volume of whole milk for a lighter custard
Storage
Store leftover tart in an airtight container in the fridge for up to 3 days.
Reheating
Reheat slices on a baking tray in a preheated oven at 170°C for 10 minutes until warmed through.
Common mistakes to avoid
- •Skipping the blind baking step, which leaves the pastry base raw and doughy.
- •Over-browning the leeks in the pan, which imparts a bitter flavour to the tart.
- •Cutting into the tart immediately from the oven before the custard has fully set.
Serving suggestions
Cooked Caerphilly Cheese and Leek Tart?
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