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.
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Recipe Information
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)
Instructions
Preheat your oven to 180°C (350°F).
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.
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.
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.
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.
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.
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.
Pour the leek and cheddar filling into the pre-baked crust, spreading it evenly.
Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.
Allow the tart to cool slightly before serving. Serve warm or at room temperature, paired with a crisp green salad if desired.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 892 mg | 298% | |
| Sodium | 2091 mg | 91% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 14.2 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1030 mg | 79% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1086 mg | 23% | |
*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.
