Cheddar and Leek Tart with Shortcrust Pastry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A savory British tart combining sweet sautéed leeks with sharp cheddar in a flaky homemade shortcrust pastry, perfect for brunch or a light dinner. This british-inspired vegetarian (vegetarian) ready in about 85 minutes layers all-purpose flour, unsalted butter, cold and cubed, ice water 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 380 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.

Ingredients

• 1 1/4 cups all-purpose flour
• 7 tbsp unsalted butter, cold and cubed
• 3 tbsp ice water
• 1/4 tsp salt
• 2 medium leeks, white and light green parts sliced
• 1 tbsp olive oil
• 3 large eggs
• 1 cup heavy cream
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 tsp black pepper
• 1/8 tsp nutmeg, freshly grated

Instructions

1. Step 1: To make the pastry, combine 1 1/4 cups all-purpose flour and 1/4 tsp salt in a large bowl. Add 7 tbsp cold, cubed unsalted butter and rub with fingertips until mixture resembles coarse crumbs.
2. Step 2: Gradually add 3 tbsp ice water, mixing gently until the dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
3. Step 3: While dough chills, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 sliced medium leeks and sauté for 8-10 minutes until soft and slightly caramelized. Set aside to cool.
4. Step 4: Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface to fit a 9-inch tart pan with a removable bottom. Press dough into the pan and trim excess.
5. Step 5: Line pastry with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, then remove weights and parchment and bake an additional 5 minutes until lightly golden.
6. Step 6: In a bowl, whisk 3 large eggs with 1 cup heavy cream, 1/2 tsp black pepper, and 1/8 tsp freshly grated nutmeg.
7. Step 7: Spread sautéed leeks evenly over the blind-baked pastry shell and sprinkle 1 1/2 cups grated sharp cheddar cheese on top.
8. Step 8: Pour egg and cream mixture over the leeks and cheese, then bake tart for 25-30 minutes until set and golden on top.
9. Step 9: Let tart cool slightly before slicing and serving warm or at room temperature.