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Mini leek tarts


  • Preheat the oven to 200°C fan forced (220°C normal). 
  • Boil the water with the leeks, 1 tspn salt and the butter in a heavy-bottomed pot until the water has almost evaporated. Then turn down the heat and simmer for 15-20 mins until the leeks are very tender. 
  • Beat the eggs and cream with ¼ cup grated cheese, the nutmeg and seasonings in a large bowl. Then mix in the leeks until well combined. 
  • Lightly spray 1-2 mini muffin trays with oil and cut out circles from the pastry sheets just slightly larger than the muffin tins. 
  • Gently push the pastry rounds into each tin and fill with the leek mixture, being careful not to over fill. Then top with a little more cheese and cook in the oven for about 12-15 mins until golden, checking after 10 mins.
  • nb. If you'd like to freeze the tarts, firstly put them in the freezer (cooled, but as is) for 1-2 hours. Then remove them from the tins and transfer to an airtight container, placing baking paper between each layer. To cook, put them back into the muffin tins and cook from frozen.


  • ½ cup cold water
  • 450 gm white part of leeks, washed well, halved lengthways & finely sliced
  • sea salt & freshly ground pepper
  • 3 tbsp butter
  • 3 large eggs
  • 1½ cups cream
  • ¼+ cup grated tasty cheese
  • a pinch of ground nutmeg
  • olive oil spray
  • frozen puff pastry sheets

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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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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