Leek & Gruyere Tart

A delightfully savoury tart which perfectly marries leek with rich gruyere flavours.

Leek & Gruyere Tart


1 rectangular piece of ready rolled puff pastry

25g (1oz) butter

450g (1lb) leeks, thinly sliced and washed

Salt & black pepper

1 clove of garlic, crushed

300ml (0.5 pint) double cream

3 eggs

0.5tsp nutmeg

115g (4oz) Gruyere cheese, grated


1. Line the baking tray with the puff pastry. Melt the butter in a saucepan; add the leeks, salt, pepper and garlic. Cook until soft for about 10 minutes, then cool. 

2. Beat the cream with the eggs, nutmeg and three-quarters of the cheese. Place the leeks in a flan case and pour over the egg mixture. Sprinkle the remaining cheese over the top. 

2,3,4 and 5 oven AGA: Cook on the floor of the Roasting Oven for about 25 minutes until golden. 

AGA Total Control: Use the floor grid. 

Rayburn: Main Oven 200°C(400°F) Gas Mark 6 - Place the quiche on the floor of the oven and cook for about 30-35 minutes. 

Can be served either warm or cold. 

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