If you’re after something simple yet impressive, this leek tart ticks all the boxes. With buttery puff pastry, a luscious cream cheese layer, and a yummy leek and shallot cheesy topping, it’s a versatile dish that works just as well for a casual lunch as it does for a holiday starter.
Easy Leek Tart with Puff Pastry and Cream Cheese
This easy yet flavoursome leek tart is a brilliant recipe when you are after something fuss-free and satisfying. Made with shop-bought puff pastry, it comes together quickly and works beautifully as a lunch, light dinner, or even a starter for Easter, Christmas or a dinner party.
The tart starts with a base of puff pastry, rolled out and lightly scored around the edges to create a crisp, golden crust. I then spread a layer of silky cream cheese. The topping is a savoury mix of leeks and shallots, gently sautéed with fennel seeds and a pinch of Italian herbs until soft and fragrant. Once the vegetables are tender, I spoon them over the cream cheese layer.
Next, I add a generous handful of grated cheese (I use extra-mature cheddar but Gruyère or even blue cheese work well too). Finally, I scatter some chopped walnuts on top of the tart during baking to give it a lovely crunch.
I am using a store-bought garlic and herbs cream cheese, but you can also use Boursin, or ricotta (mixed with herbs and garlic). See my tip below to make this leek tart plant-based.
🌱 MAKE IT VEGAN: To make this leek tart vegan, make sure you use a vegan puff pastry (I use Jus-Rol puff pastry). Also swap the cheeses for plant-based alternatives such as a plant-based cheddar and a plant-based cream cheese (adding garlic and herbs if needed). You can also make your own and use my Herby Cashew Cream Cheese.
How To Serve This Leek Tart
This tart is delicious warm from the oven. Here are a few serving ideas:
- With a Crisp Green Salad: A simple salad of rocket, watercress, or mixed leaves tossed in a sharp vinaigrette.
- Add a Soup on the Side: Pair it with a bowl of tomato or a simple vegetable soup.
- Serve as a Starter: Cut the tart into smaller squares or slices and serve as a starter or part of a buffet spread. It’s ideal for entertaining.
Other Leek Recipes To Try
Watch How To Make This Leek Tart
How To Make This Leek Tart
Ingredients
To make this leek tart, you will need:
- olive oil
- shallots
- leeks
- garlic
- fennel seeds
- dried Italian herbs
- Salt and pepper
- puff pastry
- herby cream cheese of choice (see note 2)
- extra-mature cheddar
- walnuts
Step 1: Fry The Shallots
Heat the olive oil in a large frying pan over medium-high heat. Fry the shallots in until soft and golden, about 5 minutes.
Step 2: Cook the Leeks
Add the leeks, garlic, fennel seeds, Italian herbs and, stirring from time to time, cook covered until the leeks are soft, about 10 minutes. Season to taste with salt and pepper.
Step 3: Build The Tart
Roll out the puff pastry to a rectangle of around 39 x 27cm (15 ½ x 11 inches).
Place on a oven tray lined with baking paper. With a sharp knife, score the pastry lightly to create a border of about 1cm (1/2 inch) around the edges.
Spread the cream cheese on top of the pastry, avoiding the edges. Top with the leek mixture, followed by the grated cheese.
Step 4: Bake The Leek Tart and Serve
Bake for 10 minutes, then scatter the walnuts on top of the tart and bake for a further 10 minutes. Serve straightaway.
Make-Ahead and Storage Tips
This leek tart is a great dish to prepare in advance, as you can do some of the preparation in stages
Make-Ahead Tips
Vegetables: The sautéed leeks and shallots can be cooked up to 2 days in advance and stored in the fridge in an airtight container.
Leftover Storage
- Fridge: Leftovers can be stored in an airtight container or wrapped in foil and kept in the fridge for up to 2 days.
- To reheat: Place the tart covered with foil in a preheated oven at 180°C (160°C fan) for 10–15 minutes, or until warmed through and the pastry is crisp again. You can use microwave it but it can make the pastry soggy.
- Freezing: This tart is best enjoyed fresh and I do not recommend freezing it.
I hope you enjoy this leek tart recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Leek Tart
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp olive oil
- 75 g shallots finely sliced
- 450 g leeks finely sliced
- 2 garlic cloves grated
- 2 tsp fennel seeds
- 1 tsp dried Italian herbs
- Salt and pepper
- 1 puff pastry sheet (see note 1)
- 165 g herby cream cheese (see note 2)
- 75 g extra-mature cheddar grated
- 30 g walnuts roughly chopped
Instructions
- Heat the olive oil in a large frying pan over medium-high heat. Fry the shallots in until soft and golden, about 5 minutes.2 Tbsp olive oil, 75 g shallots
- Add the leeks, garlic, fennel seeds, Italian herbs and, stirring from time to time, cook covered until the leeks are soft, about 10 minutes.450 g leeks, 2 garlic cloves, 2 tsp fennel seeds, 1 tsp dried Italian herbs
- Season to taste with salt and pepper.Salt and pepper
- Preheat the oven at 200°C/400°F.
- Roll out the puff pastry to a rectangle of around 39 x 27cm (15 ½ x 11 inches).1 puff pastry sheet
- Place on a oven tray lined with baking paper.
- With a sharp knife, score the pastry lightly to create a border of about 1cm (1/2 inch) around the edges.
- Spread the cream cheese on top of the pastry, avoiding the edges.165 g herby cream cheese
- Top with the leek mixture followed by the grated cheese.75 g extra-mature cheddar
- Bake for 10 minutes, then scatter the walnuts on top of the tart and bake for a further 10 minutes. Serve straightaway.30 g walnuts
Video
Notes
-
- Puff pastry: for ease, I use a pre-rolled 320g (11 1/4 ounces) puff pastry sheet, but you can roll out the same amount of dough from a puff pastry block.
- Cream cheese: I am using a store-bought garlic and herbs cream cheese, but you can also use Boursin, or ricotta (mixed with herbs and garlic). You can also use a plant-based alternative cream cheese (adding garlic and herbs if needed) or make your own and use my Herby Cashew Cream Cheese.
Nutrition
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