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Mini leek & cheese tarts


  • Preheat oven to 200°C fan forced (220°C normal). 
  • Heat the oil in a pan and gently saute the leek until tender.
  • Place the cornflour in a large bowl and gradually whisk in ¼ cup milk. Add the eggs and extra yolks and whisk until smooth. Then add the remaining milk with the cream, cayenne and salt. Whisk again until smooth.
  • Cut the pastry into rounds and place in mini tart tins.
  • Spoon a little leek mixture on top of each round with a couple of tablespoons of the egg mixture and a sprinkling of cheese. Then cook in the oven for about 10-12 mins until the tarts are golden and risen a little.


  • 1-2 tbsp olive oil
  • 1 leek, cleaned & finely sliced
  • ¼ cup cornflour
  • ½ cup milk
  • 2 large eggs + 2 egg yolks
  • 1 cup cream
  • a pinch of cayenne
  • ½ tspn sea salt flakes
  • puff pastry sheets
  • grated tasty cheese

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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