Leek and Gruyère tart


175g plain flour

75g oats

100g butter

4 - 6 tbsp cold water

50g grated Parmesan

3 leeks - chopped

1 tbsp rapeseed oil

200g grated Gruyère

100ml milk

100ml crème fraiche

2 eggs

Salt and pepper to taste



  1. Preheat the oven to 180C (200C fan)

  2. In a mixing bowl, place the flour, oats, Parmesan and butter and mix until it has the texture of breadcrumbs. Gradually add the water until you form a ball
  3. Remove the dough from the mixing bowl, wrap in cling film and chill for at least 30 minutes
  4. In a large frying pan, heat the oil for a minute or so and add the leeks. Keep the leeks moving as you want to try not to let them brown. Once the leeks have sweated down, remove from the heat and allow to cool. Once cooled, add the grated Gruyère and stir well
  5. Remove the pastry from the fridge and allow to warm in room temperature slightly as this will help with rolling out the pastry
  6. Roll out the pastry to around 0.5cm (0.2") thickness and cut into rough circles that are bigger than the individual tins, the excess can be removed and re-rolled if necessary. Line your tart cases, making sure that the pastry is pushed into each fluted edge of the case and the base
  7. Place a cartouche (a parchment paper lid) into each of the pastry-lined cases and fill with baking beans, or you can use uncooked rice or pasta
  8. Place in the preheated oven for 12 - 15 minutes, or until the edges have started to turn a light brown
  9. In a bowl, beat the eggs and add the crème fraiche. Add a little salt and pepper to taste
  10. Take the tarts from the oven, remove the cartouche from the cases and put to one side
  11. Divide the leek and Gruyère mix between the cases and pour out enough of the egg mixture to fill the gaps
  12. Put the filled tarts back in the oven and cook for a further 10 - 12 minutes, or until the egg mixture has set
  13. Once cooked, remove from the oven and allow to cool slightly before removing from the tart cases
  14. Serve with peppery rocket and enjoy


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