Leek Tart (torta di porri)

Leek Tart
A fresh bunch of leeks arrived in the Riverford veg box and Wednesday was a day of comfort food (especially if you had witnessed the downpour). I find it difficult to experiment with leeks, they tend to work well with the traditional marriages such as with potato and in this case, a tart.
Leek Tart - leeks softening

This recipe is taken from The Silver Spoon (the most successful cook book in Italy). Its easy to make as long as you pay attention.


  • 50g  butter and extra for greasing
  • 800g leeks, trimmed and thinly sliced
  • 1 tablespoon of Parmesan cheese, freshly grated (I didn’t add this)
  • 200ml milk (i used soya milk)
  • 150ml double cream
  • 3 eggs, lightly beaten
  • 1 teaspoon plain flour
  • 65g emmenthal cheese, grated (i used what i had in the cupboard, white Stilton)
  • pinch of fresh grated nutmeg
  • 200g pate brisee (see below)
  • salt and pepper

Preheat the oven to 160c / 325F / Gas Mark 3.

Grease the tart or quiche tin with butter. Melt the butter in a saucepan, add the leeks and cook over a low heat, stirring occasionally, for 5 min until softened.

Sprinkle with Parmesan and season with salt and pepper, then remove from the heat. Beat together the milk, cream, eggs, flour, emmenthal and nutmeg in a bowl. Stir in leeks and set aside.

Leek TartLeek Tart - pastry cooked

Roll out the pate brisee on a lightly floured surface (I used clingfilm on top to prevent the rolling pin sticking) to a round of around 9″ and line the tin. Prick the base all over with a fork, line with baking parchment and fill with baking beans (I used dried soya beans). Bake blind for 15 mins. Remove beans and parchment, spoon in the filling and back for about 40 mins.

Leek Tart

Pate brisee (this is a half portion from the original recipe)

  • 125g (4.5 oz) plain flour
  • 87g (3 oz) butter
  • 1 egg
  • salt

Sift flour and salt into a mound on the work surface and add diced butter. Rub butter with fingertips until the mixture resenbles breadcrubs. Shape into a mound, make a well and add the egg. Knead lightly by hand (make sure your hands are cold, run them under a cold tap if they warm up). Wrap the pastry in clingfilm, flatten gently with a rolling pin and refrigerate for 1 hour.
Leek Tart - pastry

Roll out the pastry as required in the above tart recipe.


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