Tarte aux poireaux
Buttery pastry filled with soft leeks, gruyere and a light egg custard.
- Time1 hr 10
- LevelMedium
- Costabout £0.81 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the flour and cold butter into crumbs. Mix in the yolk and water to a dough, then chill for 20 minutes.
20 min - 2
Heat the oven to 190°C (170°C fan). Roll out and line a 24 cm tart tin. Blind bake with baking paper and beans for 15 minutes, then remove them and bake for 5 more.
- 3
Melt 20 g butter in a pan and cook the leeks gently for 10 minutes until soft. Season.
10 min - 4
Whisk the eggs, cream and milk with salt and pepper.
- 5
Scatter the leeks and cheese over the pastry and pour in the custard.
- 6
Bake for 30 minutes until set and golden.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.