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Creamy Leek and Cheese Tarts.

Make these ahead of time and store in the freezer. That way you can thaw and heat as needed.

  • 2-3 leeks, white part and a little into the light green finely sliced

  • 25g butter

  • 300ml cream

  • 3 size 7 Traditional Free Range eggs

  • 3 sheets frozen pre rolled shortcrust pastry

  • 100g tasty cheddar cheese, grated (1 cup grated)


Preheat oven to 200 C. Wash the leeks well and finely chop. Gently saute the leeks in butter in a frying pan over a low heat. Cook until the the leeks are completely tender and then set aside to cool. Whisk together the cream and eggs. Roll the pastry on a lightly floured bench until they are approximately 1 1/2 times their original size. Cut out circles with a glass or cookie cutter and place in greased patty pans. Place a spoonful of leek in each pastry case and sprinkle with cheese. Pour over egg and cream filling and sprinkle with a little salt and freshly ground black pepper. Bake for 15 minutes until puffed and golden.



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