A simple, flaky tart that makes the most of sweet, tender spring leeks.
📦 What’s in your box
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Baby leeks (approx. 800g)
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Mature cheddar (200g)
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Filo pastry (400g)
🧂 What you’ll need from your kitchen
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2 eggs
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100ml milk or cream
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Butter or olive oil (for cooking + brushing filo)
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Salt & black pepper
👉 Optional (nice extras):
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1 tsp mustard
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Fresh thyme or herbs
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Squeeze of lemon
🔪 Method
1. Prep the leeks
Trim the roots and rinse well. Slice larger leeks in half lengthways, keep smaller ones whole.
2. Cook the leeks
Heat a knob of butter or a drizzle of oil in a pan.
Cook the leeks gently for 8–10 minutes until soft and sweet. Season lightly.
3. Build the tart base
Preheat oven to 190°C (fan 170°C).
Lay 5–6 sheets of filo into a baking tin, brushing each layer with melted butter or oil.
Let the edges overhang slightly.
4. Fill the tart
Spread the cooked leeks over the base.
Grate and scatter over the cheddar.
In a jug, whisk the eggs, milk/cream, salt and pepper (and mustard if using), then pour over.
5. Bake
Fold the 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.
Finish with a squeeze of lemon or a simple green salad on the side.
💡 Tip
Baby leeks are especially tender — use as much of the green tops as you like for extra flavour.