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Leek & chive tarts


  • Preheat oven to 165°-170°C fan forced (185°-190°C normal).
  • Melt the butter in a large heavy-bottomed pan and sweat the leeks until softened.
  • Using a pastry cutter, cut rounds in the pastry and then gently press in a lightly oiled muffin tray/s.
  • Place the leeks on a clean workbench, to cool a little, and mix with 2-3 tbsp chopped chives and seasonings.
  • Whisk the eggs with the cream and parmesan.
  • Put tablespoons of the leek mixture into the moulds and carefully pour the egg and parmesan mix on top. Then cook in the oven for about 10 mins until just cooked. 
  • Cameron Cox, Melbourne pastry chef


  • 1 tbsp unsalted butter
  • 1 leek, washed well & white part only finely sliced
  • frozen puff pastry sheets, thawed
  • olive oil spray
  • 10 fresh chives, cleaned
  • sea salt & freshly ground pepper
  • 3 eggs
  • 100 ml thickened cream
  • 2 tbsp freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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