Tomato, onion and leek tart

Serves: 4
Prep: 25 minutes plus chilling
Cook: 55 minutes


250g puff pastry
2 leeks, thinly sliced
Salt and freshly ground black pepper
12 whole baby leeks, trimmed
3 eggs, beaten
75ml crème fraiche
75ml double cream
25g butter
150g Boursin Tomato, Onion & Chive cheese

You will need a rectangular tart tin, 35cm x 12.5cm x 2.5 cm, wax paper and baking beans


1 Roll out pastry on a lightly floured work surface and use to line a 45cm x 25cm rectangular fluted tart tin. Cover with cling film and chill for 30 minutes
2 Meanwhile preheat the oven to 180C/fan160C/Gas 4. Prick the pastry case, line with parchment paper and baking beans and bake blind for about 15 minutes. Remove the pastry case from the oven, remove the baking beans and paper, then bake for a further 5-10 minutes. Remove the pastry case from the oven and reduce oven temperature to 160C/fan140C/Gas 3
3 Meanwhile melt half the butter in a large pan, add the sliced leeks, a pinch of salt and pepper and cover and cook over a low heat until softened. Remove the leeks from the heat and cool
4 Add the remaining butter to the pan and heat until melted. Add the baby leeks, another pinch of salt and pepper and cook over a gentle heat, until softened
5 In a jug mix together the eggs, crème fraiche, double cream and Boursin Tomato, Onion & Chive cheese, until smooth. Spread the sliced leeks over the base of the pastry case. Pour over the cheese mixture and arrange the whole leeks on top
6 Bake the tart for about 30 minutes until set. Remove from the oven and serve

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