Leek and feta tart

Leek and feta tart
  • Serves icon Serves 6
  • Time icon 15 min to prepare, 30 minutes to bake, 15 min to cool

Looking for a quick vegetarian quiche packed with spring flavours? Our yummy leek and feta tart uses a ready-made shortcrust short-cut.

Find more quick vegetarian quiches in our vegetarian tarts recipe collection.

Nutrition: per serving

Calories
475kcals
Fat
39.2g (19.5g saturated)
Protein
10.1g
Carbohydrates
20.6g (2.6g sugars)
Fibre
2g
Salt
1.2g
Calories
475kcals
Fat
39.2g (19.5g saturated)
Protein
10.1g
Carbohydrates
20.6g (2.6g sugars)
Fibre
2g
Salt
1.2g

Ingredients

  • 500g shortcrust pastry
  • Knob of butter
  • 2 leeks, sliced
  • 100g feta
  • 200ml double cream
  • 100ml whole milk
  • 4 large free-range eggs

Method

  1. Preheat the oven to 170°C/fan150°C/gas 3½.
  2. Melt a knob of butter in a frying pan, then add 2 sliced leeks and cook over a medium heat until softened and golden. Season, then arrange the leeks in a 23cm blind-baked tart case (see our video below) and scatter over 100g crumbled feta.
  3. In a jug, mix together 200ml double cream, 100ml whole milk, 2 large free-range eggs and 2 large free-range egg yolks. Season, then pour into the case.
  4. Bake in the oven for 25-30 minutes until set with a slight wobble. Allow to cool for 15 minutes, then serve.

delicious. tips

  1. This tart can be made using a 500g shortcrust pastry block (we like Jus-Rol all-butter). Wrap any leftovers in cling film and chill/freeze until needed.

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