Baked Welsh Leek and Cheddar Tart

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory tart featuring tender leeks and sharp Cheddar cheese in a flaky pastry crust, perfect for brunch or light lunch. This British-inspired vegetarian recipe, ready in about 50 minutes, layers puff pastry sheet, leeks, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 British cuisine 320 cal/serving

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Ingredients

1 sheet (9x12 inches), thawed puff pastry sheet
3 medium, white and light green parts only, sliced leeks
2 tbsp unsalted butter
1 cup, grated sharp Cheddar cheese
3 large eggs
1/2 cup heavy cream
1 tsp sea salt
1/2 tsp black pepper
1 tsp fresh thyme leaves

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Instructions

Step 1: Preheat oven to 375°F. Roll out 1 sheet thawed puff pastry to fit a 9-inch tart pan with removable bottom, pressing into corners and trimming edges.
Step 2: In a large skillet, melt 2 tablespoons unsalted butter over medium heat. Add 3 sliced medium leeks and sauté for 8-10 minutes until soft and translucent but not browned.
Step 3: Spread the cooked leeks evenly over the pastry base. Sprinkle 1 cup grated sharp Cheddar cheese on top.
Step 4: In a bowl, whisk together 3 large eggs, 1/2 cup heavy cream, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1 teaspoon fresh thyme leaves until smooth.
Step 5: Pour the egg mixture gently over the leeks and cheese in the tart shell.
Step 6: Bake for 30-35 minutes until the filling is set and the pastry edges are golden brown.
Step 7: Allow tart to cool for 10 minutes before slicing and serving warm or at room temperature.