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Leek tart


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Place the pastry in an oiled springform cake (or slice) tin to form a shell. Then lay a sheet of foil inside, overlapping the sides, fill with rice and cook in the oven for about 10-12 mins until the pastry is a light golden brown. (A bought pastry shell could be used.) 
  • At the same time, gently sauté the leeks with a little water, seasonings and the butter in a heavy-bottomed pot until tender, regularly stirring. 
  • Whisk the eggs with the cream, 225 gm grated cheese and seasonings in a large bowl. Add the leeks, stir well and then spoon into the pastry shell. 
  • Sprinkle more cheese over the top and cook in the oven for about 40 mins until the filling is set. 
  • Then slice and serve as is or with a simple salad on the side.


  • shortcrust pastry sheets
  • cooking oil spray
  • rice
  • 4 leeks, cleaned well & sliced
  • sea salt & freshly ground pepper
  • a good knob of butter (optional)
  • 6 large eggs
  • 500-600 ml cream
  • 225+ gm 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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