Leek and blue cheese tart served with roasted tomatoes and a green salad

Leek & Blue Cheese Tart with Roast Tomato and Salad Recipe

35 Minutes
Serves: 2
Leek and blue cheese tart,  shortcrust pastry cases with braised leeks and blue cheese served with balsamic roasted tomatoes and a fresh green salad

Recipe Ingreds

Pastry

  • 40 grams butter
  • 80 grams plain flour
  • salt (to taste)
  • 20 ml water

Salad

  • 50 grams cherry tomatoes
  • 0.25 whole cucumber
  • 40 grams Salad leaves

Tart

  • black pepper (to taste)
  • 50 grams blue cheese
  • 10 grams butter
  • 0.25 tsp Dijon mustard
  • 0.5 tbsp fresh chives
  • 1 cloves garlic
  • 3 whole leeks
  • 0.5 tbsp olive oil
  • salt (to taste)
  • 50 grams cream cheese
  • 1 tsp Clear honey

Tomatoes

  • 1 tsp balsamic vinegar
  • 200 grams cherry tomatoes
  • 1 tbsp olive oil

Recipe with pictures Steps

Step 1 - prep tart pastry

  • sieve together the flour and salt into a bowl
  • cut the butter into cubes
  • add the butter to the flour
  • blend until the contents forms a crumb, by hand or using a food processor
  • if using a food processor empty the contents of the food processor into a large bowl

Step 2 - mix and rest tart pastry

  • add the water minimising mixing
  • form a ball and flatten
  • place the pastry ball in a plastic bag
  • place in the fridge to rest for 10 minutes

Step 3 - prep tart cases

  • lightly dust a clean work surface with flour
  • roll out the pastry into a circle to fit the flan dishes
  • fit pastry into flan dish
  • trim the pastry to fit the flan dish

Step 4 - cook tart pastry cases

  • prick the pastry cases
  • place in the fridge to rest for 10 minutes
  • set the oven to 180C 350F or gas mark 4
  • remove the pastry from the fridge
  • add the flan cases to the oven
  • bake for 8 to 10 mins or till golden brown

Step 5 - tart filling cook leeks

  • wash the leeks
  • slice the leeks
  • heat the frying pan with a little oil
  • add the butter
  • add the leeks to the frying pan
  • cook till soft

Step 6 - cook tart filling and flavourings

  • peel and crush the garlic using the garlic crusher or chop finely
  • wash and chop the chives
  • Add the garlic and chives to the frying pan
  • cook for 2 minutes
  • Add the mustard and honey to the frying pan
  • cook for 2 minutes
  • season with salt and pepper

Step 7 - fill tart cases and cook

  • Add the cream cheese to the leeks and stir
  • fill the pastry case 1/2 full with the leeks
  • crumble the cheese over the top
  • bake for 8 to 10 mins

Step 8 - prep roast tomatoes

  • wash the cherry tomatoes and then slice in half
  • place the tomato halves on the baking tray with a half the olive oil mix the tomatoes in the oil
  • bake for 8 to 10 mins
  • remove the tomatoes from the oven
  • mix the balsamic vinegar with the remaining oil
  • add to the tomatoes
  • return to the oven
  • bake for a minute or 2

Step 9 - make side salad

  • wash mixed leaves and place in a serving bowl.
  • place a cross on the top of the cucumber
  • then slice the cucumber to form quarters
  • sprinkle over the salad leaves
  • wash the cherry tomatoes and then slice in half
  • sprinkle over the salad leaves

Step 10 - serve roast tomatoes

  • place the tomatoes on the plate

Step 11 serve leek and blue cheese tart

  • remove the tarts from the oven
  • add the tart to the serving plate

Step 12 - serve side salad

  • serve with salad

Recipe Utensils

  • 1 baking tray
  • 1 bowl
  • 3 chopping board
  • 1 food processor
  • 1 frying pan
  • 1 Garlic crusher
  • 2 individual flan dish
  • 4 large knife
  • 1 medium bowl
  • 1 plastic bags
  • 1 rolling pin
  • 1 sieve
  • 1 small bowl

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How to make leek and blue cheese tart

Make the pastry by sieving the salt and flour into a bowl, cube the butter and add to the bowl, rub together to make fine breadcrumbs add the water and mix till the pastry forms a ball, place in a plastic bag and rest in the fridge. Roll the pastry and line the tart tins, rest again for 10 minutes and then bake for 10 mins till golden brown. Slice and cook the leeks in butter till soft, add the chives and garlic cook for a minute or two and then add the mustard and honey. Add the leeks to the tarts and crumble over the blue cheese, bake for 8 to 10 minutes. Serve with roasted cherry tomatoes and a green salad

How and when to serve shortcrust blue cheese tarts with leeks

These tarts are perfect all year round for a quick evening meal, although they are better served in spring and autumn, serve with a green salad and or coleslaw. The tarts can also be served for lunch or brunch with a simple salad. If you're in a hurry use pre-made pastry which makes this recipe even quicker to cook 

What makes our leek and blue cheese flans the best

These individual tarts are filled with a combination of leeks and blue cheese flavoured with garlic, chives and mustard. The star of this recipe is the blue cheese which compliments the sweetness of the leeks in honey perfectly 

Other Leek and shortcrust savoury tarts

Leek & Butternut Risotto with Walnut & Sage Crumb

Ricotta Cheese and Tomato Quiche


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