Leek and Gruyere Tart

Leek and Gruyere Tart

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Servings: 6
Calories: 302


  • 9 oz pack chilled shortcrust pastry
  • 1 oz unsalted butter
  • 2 medium leeks thinly sliced
  • 4 1/3 oz button mushrooms quartered
  • 2 large size eggs
  • 4 tbsp single cream or milk
  • salt and freshly ground black pepper
  • 3 1/2 oz Gruyere cheese shaved


  • Preheat the oven to 190°C, 375°F, gas mark 5.
  • Roll out the pastry on a lightly floured surface and use to line a 23 cm fluted flan tin.
  • Place a circle of greaseproof paper inside and fill with ceramic baking beans.
  • Cook in the pre-heated oven for 10 minutes, remove the paper and beans and return to the oven for a further 5 minutes.
  • Melt the butter in a frying pan and add the leeks and mushrooms. Cook gently for 5 minutes stirring occasionally until softened.
  • Cool slightly then arrange in the pastry case.
  • Beat the eggs and cream or milk together and add seasoning.
  • Pour carefully into the pastry case, sprinkle over the cheese.
  • Place on a baking sheet and cook in the preheated oven for 30-35 minutes until the filling has set.
  • Serve hot or cold with a dressed mixed green salad and buttered new potatoes.
Calories: 302 kcal
Carbohydrates: 28 g
Protein: 11 g
Fat: 16g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 94 mg
Sodium: 293 mg
Potassium: 194 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 950 IU
Vitamin C: 4 mg
Calcium: 206 mg
Iron: 2 mg
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