You Will Receive
1 x Filo Pastry (400g)
1 x Mature Cheddar (200g)
1 x Leeks (750g, £4.07/Kg)
1 x Recipe Card Crispy Leek & Cheese Filo Tart
1 x biodegradable bag
From Your Pantry
2 eggs
100ml milk or cream
Butter or olive oil (for cooking and brushing the pastry)
Salt and black pepper
Fresh thyme (optional)
Optional Extras
1 tsp mustard
Squeeze of lemon
Method
Prepare the leeks
Trim the roots and rinse well. Slice any larger leeks in half lengthways, leaving smaller ones whole.
Cook the leeks
Heat a knob of butter or a drizzle of oil in a frying pan. Cook the leeks gently for 8–10 minutes until soft and sweet. Season lightly.
Build the tart base
Preheat the oven to 190°C (170°C fan). Layer 5–6 sheets of filo pastry into a baking tin, brushing each sheet with melted butter or oil. Allow the edges to overhang slightly.
Add the filling
Arrange the cooked leeks over the pastry base. Grate and scatter over the cheddar.
In a jug, whisk together the eggs, milk or cream, salt and pepper (and mustard if using). Pour over the leeks and cheese.
Bake
Fold the overhanging filo edges in slightly. Bake for 30–35 minutes until golden, crisp and set in the middle.
To Serve
Serve warm or at room temperature with a squeeze of lemon or a simple green salad.
Why You'll Love It
Sweet spring leeks and mature cheddar are a classic combination.
Crisp filo pastry keeps the tart light and flaky.
Baby leeks are especially tender, so don't be afraid to use some of the green tops for extra flavour.