Leek and feta tart

Name: Leek and feta tart
Yield: Serves 6
Cuisine: British recipes
Ingredients: 500g shortcrust pastry; Knob of butter; 2 leeks, sliced; 100g feta; 200ml double cream; 100ml whole milk; 4 large free-range eggs

Easy
July 2013

Easy
July 2013

Serves 6
15 min to prepare, 30 minutes to bake, 15 min to cool

Soft leeks and crumbled feta cheese go together beautifully in this delicious vegetarian tart recipe.

Vegetarian recipes

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

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

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Ingredients

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

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

Method

Preheat the oven to 170°C/fan150°C/gas 3½.
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.
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.
Bake in the oven for 25-30 minutes until set with a slight wobble. Allow to cool for 15 minutes, then serve.

Method

Preheat the oven to 170°C/fan150°C/gas 3½.
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.
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.
Bake in the oven for 25-30 minutes until set with a slight wobble. Allow to cool for 15 minutes, then serve.

delicious. tips

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.