Cheddar and leek tarts
- ⏱ 55 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Individual puff pastry tarts filled with soft leeks, cheddar, eggs, cream, and parsley.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Cheddar and leek tarts
0/0
COOK 1COOK 2
1Mise en place
Prep 2 leeks: cleaned and slice
2Prepare the pastry
3Plate and serve
+ 9 more steps in the app
Cheddar and leek tarts
0/0
COOK 2COOK 1
1Mise en place
2Prepare the pastry
Roll the puff pastry out until it is the thickness of...
3Plate and serve
+ 9 more steps in the app
Ingredients
- 2 leeks (cleaned and sliced)
- 1 knob butter
- 2 eggs
- 150 ml cream
- 1 handful flat-leaf parsley
- 150 g cheddar (grated)
- 325 g all-butter puff pastry
- salt, to taste
- pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 2 leeks: cleaned and slice
2. Prepare the pastry COOK 1
- Roll the puff pastry out until it is the thickness of a £1 coin, Line each tart tin with the pastry and prick the base of each pastry case with a fork
3. Soften the leeks COOK 2
- In a pan, cook the leeks in the butter until soft but not coloured
- Season and set aside to cool
4. Mise en place COOK 1
- Prep 150 g cheddar: grate
5. Preheat the oven COOK 1
- Preheat the oven to 165°C/gas mark 4
🤝 Cook 1 takes over at the oven.
6. Make the filling COOK 2
- In a bowl, whisk together the eggs, cream, parsley, salt and pepper
- Stir in the cooled leeks and grated cheddar, reserving enough cheddar to sprinkle over the top of each of the tarts before baking
🤝 Cook 1 hands over the cheddar.
7. Fill the tart cases COOK 1
- Divide the mixture between the tart cases and top each tart with a little cheddar and grind over a little extra black pepper
- Pop the tarts on a baking tray
🤝 Cook 2 hands over the mixture.
8. Bake the tarts COOK 1
- Bake for 20-25 minutes, or until the pastry is crisp and the tarts are golden
9. Plate and serve BOTH
- Leave to cool slightly before taking the tarts out of the tins and serving, These tarts are delicious warm, but are also wonderful cold
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