Leek and Welsh Cheese Tart
A savoury tart packed with butter-softened leeks and crumbly Welsh Caerphilly cheese, baked in crisp shortcrust pastry.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •23cm loose-bottomed tart tin
- •Baking tray
- •Frying pan
- •Rolling pin
- •Greaseproof paper
- •Baking beans
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 34 g
- carbs
- 32 g
- fibre
- 3 g
- protein
- 14 g
- calories
- 485 kcal
Instructions
- 1
Heat the oven to 190°C (170°C fan) and place a baking tray inside to warm.
- 2
Roll out the shortcrust pastry and line a 23cm loose-bottomed tart tin, trimming the top edges neatly.
- 3
Line the pastry case with greaseproof paper, fill with ceramic baking beans, and blind bake for 15 minutes.
- 4
Remove the paper and beans, then bake for another 5 minutes until the base is dry and pale golden.
- 5
Melt the butter in a frying pan over low heat on the hob.
- 6
Add the sliced leeks and cook gently for 10 minutes until soft, sweet, and translucent without browning.
- 7
Whisk the eggs, double cream, milk, English mustard, thyme, sea salt, and black pepper together in a mixing bowl.
- 8
Scatter the cooked leeks and crumbled Caerphilly cheese evenly across the base of the warm pastry case.
- 9
Pour the egg and cream custard over the filling until it sits just below the pastry rim.
- 10
Bake on the preheated baking tray for 25 minutes until the custard is set and lightly golden on top.
- 11
Leave the tart to rest in the tin for 10 minutes before slicing and serving.
Chef's tips
Blind baking the pastry prevents a soggy base and ensures a crisp crust. Ensure the leeks are cooked slowly until tender and drained of excess liquid before filling.
Ingredient substitutions
- Caerphilly cheese → mature Welsh Cheddar or crumbly Wensleydale
- double cream → single cream (bake for 5 additional minutes to set)
- fresh thyme leaves → finely chopped fresh chives or flat-leaf parsley
Storage
Store leftover tart in an airtight container in the fridge for up to 3 days.
Reheating
Reheat slices on a baking tray in an oven preheated to 180°C for 10 minutes until warmed through.
Common mistakes to avoid
- •Skipping the blind-baking step, which leaves the pastry base uncooked and soggy.
- •Frying the leeks over high heat, which scorches them rather than bringing out their sweet flavour.
- •Slicing the tart immediately from the oven before the egg custard has had time to set firmly.
Serving suggestions
Cooked Leek and Welsh Cheese Tart?
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