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Leek Tart

Leek Tart

This fine leek tart showcases these beautiful Spanish leeks from El Navarrico. Paired with crisp buttery pastry and layered on a luxurious dijon cream, it’s perfect for a light lunch and makes any meal an occasion.
Course Main Dish


  • 660g El Navarrico Leeks
  • 150g Mauri Formaggi Mascarpone
  • 3 tbsp Tracklements Dijon Mustard
  • ready made frozen puff pastry sheets standard size 24cm x 24cm
  • 75g Will Studd Le Conquerant Butter
  • Salt & pepper to taste
  • fresh thyme


  • Preheat oven to 200C on fan force setting. Line a medium sized baking tray with baking paper and set aside.
  • Drain the brine from the leeks and discard liquid, place leeks onto a plate.
  • Mix mascarpone and dijon mustard in a small mixing bowl, add more mustard to taste, if required.
  • Dot half the butter between the frozen pastry sheets, place onto lined baking tray. Spread a generous amount of the mascarpone mixture over the top leaving a few centimetres around the edges. Arrange leeks over the dijon cream.
  • Fold the edges of the pastry and crimp to decorate with a fork.
  • Season with salt & pepper and dot leeks with a little additional butter if using.
  • Bake in the oven for 25-30 mins on a high heat, to allow liquid to evaporate and for leeks to caramelise. Reduce heat to 180C and continue to cook for a further 20 mins in the oven. Base of tart should be crisp and golden, whilst the majority of liquid should have evaporated.
  • Garnish tart with a few thyme sprigs prior to serving and serve warm.


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