Leek Tart

Tasty and creamy, best served hot but an eternal favourite for any occasion!

Serves: 4-6


  • 18-20cm Short Pastry Tart Case, pre baked
  • 225g Leek Stems, white, sliced (from about 3 Leeks)
  • 3 tbsp Butter
  • 2 Large or 3 Small Eggs
  • 150ml  Single Cream
  • Nutmeg, grated a pinch
  • seasoning
  • 25g Gruyere Cheese, grated


  1. Cook the sliced leeks in the minimum  amount of water for 5 -7mins until soft.
  2. Drain, return to the dry pan and toss in the butter until well coated. Take off the heat.
  3. Beat the eggs, cream and seasonings together.
  4. Stir in the leeks with any butter and turn into the pastry case.
  5. Sprinkle with the cheese.
  6. Bake 190C, Gas 5 for 20 -25mins until the custard is set.
  7. Serve hot


Very tasty with a green salad.

The green stems of the leeks may be frozen for later use or used in soup or a hearty casserole.

Please note if you are making this for a WI Show, "On With the Show" guidelines state as a savoury dish it should be made in a round flan ring/tin and not fluted