Leek and Cheese Tart Recipe

Name: Leek and Cheese Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp butter; 2 large leeks, white and pale green parts only, halved lengthwise, cleaned, and thinly sliced; 6 oz (180g) cream cheese, at room temperature; 1/4 cup freshly grated Parmesan cheese; 1/4 cup heavy cream; 2 tbsp finely chopped chives; Large pinch of freshly grated nutmeg; Salt and freshly ground black pepper; One 17.3 oz (484g) box thawed frozen puff pastry; 1 egg yolk, beaten

Servings: persons

1
Preheat the oven to 400F (200C).
2
Line a large baking sheet with parchment paper.
3
Melt the butter in a medium frying pan over medium-low heat.
4
Add the leeks, cover, and cook, stirring occasionally, for 15 minutes or until tender.
5
Cool.
6
Mix the cream cheese, Parmesan, cream, chives, and nutmeg together in a bowl.
7
Stir into the leeks and season with salt and pepper.
8
On a lightly floured work surface, roll 1 pastry sheet into a 12 x 9 in (30 x 20cm) rectangle, then trim 1 in (5cm) from the short side.
9
Place on the lined baking sheet.
10
Spread the filling over the pasty, leaving a 3/4 in (2cm) border.
11
Brush the border with the beaten yolk.
12
Roll and trim the remaining pastry to the same size.
13
Center over the filling, and seal the edges with a fork.
14
Refrigerate for 10 minutes.
15
Brush the top with the egg yolk.
16
Using the tip of a knife, pierce a few slits in the center of the tart.
17
Score the top in a criss-cross pattern.
18
Bake for 30 minutes, until golden brown.
19
Let cool for 10 minutes, then slice and serve.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tbsp butter, 2 large leeks, white and pale green parts only, halved lengthwise, cleaned, and thinly sliced, 6 oz (180g) cream cheese, at room temperature, 1/4 cup freshly grated Parmesan cheese, and more.

Yes, Leek and Cheese Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Leek and Cheese Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions