Leek and Cheddar Tart

Elevate your brunch or dinner spread with this savory Leek and Cheddar Tart, a perfect symphony of buttery, flaky crust and creamy, cheesy filling. Featuring tender sautéed leeks, sharp cheddar cheese, and a luscious cream-and-egg custard, this tart is enhanced with optional fresh thyme for a touch of herbaceous flavor. The homemade pastry, blind-baked to perfection, ensures a crisp base that beautifully complements the rich, savory filling. Ideal as a centerpiece at gatherings or a comforting weeknight meal, this tart pairs wonderfully with a crisp green salad. Simple yet sophisticated, it's a recipe you'll find yourself returning to time and again.

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 200 grams all-purpose flour
• 100 grams unsalted butter, cold and cubed
• 3 tablespoons cold water
• 2 large leeks (white and light green parts only), sliced thinly
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 150 milliliters double cream (heavy cream)
• 2 large eggs
• 100 grams sharp cheddar cheese, grated
• 1 teaspoon fresh thyme leaves (optional)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

Step 3

Add cold water, one tablespoon at a time, mixing gently with a fork until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes.

Step 4

While the dough chills, heat olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for 8-10 minutes until softened. Season with salt and black pepper, then set aside to cool slightly.

Step 5

In a medium bowl, whisk together the double cream and eggs. Stir in the grated cheddar cheese and fresh thyme leaves (if using), then fold in the cooled leeks.

Step 6

On a lightly floured surface, roll out the chilled dough into a circle large enough to line a 9-inch tart tin. Carefully transfer the dough to the tin, pressing it into the edges and trimming any overhang. Prick the base with a fork.

Step 7

Blind-bake the crust: Place parchment paper over the crust and fill it with baking beans or rice. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes until lightly golden.

Step 8

Pour the leek and cheddar filling into the pre-baked crust, spreading it evenly.

Step 9

Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.

Step 10

Allow the tart to cool slightly before serving. Serve warm or at room temperature, paired with a crisp green salad if desired.

Nutrition Facts

Serving size	(952.4g)

Amount per serving	% Daily Value*
Calories	2755.9

Total Fat 193.5g	0%
Saturated Fat 113.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 892.5mg	0%
Sodium 2090.8mg	0%
Total Carbohydrate 195.1g	0%
Dietary Fiber 9.9g	0%
Total Sugars 14.2g
Protein 66.3g	0%

Vitamin D 212.7IU	0%
Calcium 1029.9mg	0%
Iron 17.9mg	0%
Potassium 1086.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 9.5%

Carbs: 28.0%