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  • 500g pack all-butter shortcrust pastry

For the filling

For the topping

Nutrition: per serving (8)

  • kcal522
  • fat36g
  • saturates14g
  • carbs38g
  • sugars3g
  • fibre4g
  • protein13g
  • salt1.3g
    low

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 12 mins, then remove the beans and parchment. Return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.

  • step 2

    Meanwhile, make the filling. Melt the butter in a large pan and, when foaming, add the leeks, cover and cook on a low heat for 20 mins until soft. Leave to cool.

  • step 3

    Beat together the eggs, cream, milk, mustard, Caerphilly and some seasoning. Evenly cover the base of the pastry case with the leeks, then pour in the egg mixture. Bake for 25 mins.

  • step 4

    To make the topping, combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over. Return to the oven and bake for a further 15 mins until golden brown.

Recipe from Good Food magazine, October 2012

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Comments, questions and tips (6)

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Overall rating

A star rating of 3.5 out of 5.7 ratings

lindsayhale

A star rating of 1 out of 5.

Worst recipe in years. Not a cheap tart to make - hazelnuts, Caerphilly and leeks are expensive. We even wasted home grown leeks on this. But the result was bland and had a strange texture because of the ill-conceived topping. This the first dish I have thrown away in decades. No idea how it…

Frantic Flapjack

A star rating of 4 out of 5.

This was a tasty tart which baked very well and held its shape. I used 50g of breadcrumbs but kept the rest of the topping ingredients the same and it was just the right amount.

maryechappell

I found this a bit bland and next time would add some onions or extra mustard or use cheddar cheese. The pastry didn't burn as 160C is not too hot.

paulacw

I love the look of this recipe,but the pastry ends up being baked for nearly an hour-how do you prevent it burning?

dentalfun

A star rating of 5 out of 5.

This was excellent, and although the recipe does make too much breadcrumb mix I froze the rest. There seemed to be good flavour balance from the leeks.

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