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Creamy Leek Tart


For the pastry

  • 1 2/3 cups all purpose flour
  • 1/4 tsp salt
  • 8 tbsp chilled butter , cut into small pieces
  • 1 large egg , lightly beaten
  • 1 to 2 tbsp milk
  • 1/2 egg white , lightly beaten

For the filling:

  • 3 leeks , trimmed, washed and cut into 2 inch pieces
  • Salt
  • 4 large eggs
  • 1 cup heavy cream


For the pastry

  1. Put the flour and salt in a bowl. Rub in the butter with your fingers until the mixture becomes like damp sand in texture. You can also use a food processor.
  2. Add the egg, mix well, then work very briefly with your hands until the dough holds together in a soft ball, adding a little milk if necessary. Wrap the dough and refrigerate for 1 hour.
  3. Before using, allow to warm up and soften a little.
  4. Grease an 11 inch tart pan. Line the bottom and sides with the dough by pressing lumps of dough into place with your hands and smoothing the seems. Brush with the egg white and prick with a fork.
  5. Bake in a preheated oven at 350° for 20 minutes until lightly browned. Let cool.

For the filling

  1. Cook the leeks in salted boiling water for 10 minutes until soft. Drain and chop then drain again.
  2. Lightly beat the eggs then beat in cream. Stir in leeks and salt to taste.
  3. Pour into the baked crust and bake at 350° for 45 minutes or until filling is set and the top is golden.