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–+ servings

Leek Tart

This fuss-free leek tart, made with ready-rolled puff pastry and a creamy cheese base, is topped with gently sautéed leeks and shallots seasoned with fennel seeds and herbs. It bakes to golden perfection and is ideal for a light lunch, elegant starter, or festive table.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Tarts, Pies & Quiches
Cuisine English
Servings 8 servings
Calories 379 kcal

Equipment

1 oven tray
frying pan

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

Notes

    1. 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.
    2. 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

Serving: 1servingCalories: 379kcalCarbohydrates: 26gProtein: 7gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 215mgPotassium: 214mgFiber: 2gSugar: 4gVitamin A: 1311IUVitamin C: 8mgCalcium: 137mgIron: 2mg

Find this recipe online:

Leek Tart

https://theflexitarian.co.uk/recipe-items/leek-tart/