leek & brie tart

I think you all know by now that I LOVE CHEESE!! I love any excuse to use it & this recipe is no exception!

Serves 6 Approx 55p per portion

Prep time 15 minutes Cooking time 45-50 minutes




2 medium leeks, thinly sliced

1 200g brie wedge

1 block shortcrust pastry (or make your own click here!)

150ml milk

150ml double cream

2 egg yolks

50g unsalted butter

salt & pepper


Pre-heat the oven-180Fan/200C/Gas6

Take the wedge of brie & cut 2 long slices from either side, then chop the rest into cubes. Set aside.

Make the pastry case.

Roll out the pastry to about the thickness of £1 coin.

Use the pastry to line a 20cm loose bottomed tart or cake tin. Line with foil or baking paper then fill with baking beans or dried beans or/rice.

Chill the pastry in the fridge for 30 mins to prevent it from shrinking while cooking.

Remove the pastry case from the fridge, place the tin on a flat baking tray & bake for 15 minutes. 

Meanwhile melt the butter in a large frying pan over medium heat, add the leeks & cook until soft but not browned. Place the cooked leeks onto some kitchen paper.

Whisk together the milk, cream & egg yolks. Season well with salt & pepper & set aside.

Remove the pastry case from the oven.

Take out the beans & return to the oven for a further 5 minutes.

Remove the case from the oven & allow to cool for a few minutes.

Arrange the leeks evenly in the bottom of the pastry case then place the cubes of brie on top.

Carefully pour over the the cream & egg mixture.

Put the long strips of brie that you set aside on top to make a cross.

Bake for 25-30 minutes until the filling is set.

Serve warm or cold.

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