Leek and fourme d’Ambert tart

  • serves 4
  • Easy

Combine leeks with one of France's most-prized cheeses, fourme d'ambert, in this easy tart. Designed to impress, it's simple to make when you use ready-made pastry and is good with salad leaves.



  • shortcrust pastry 500g
  • butter 25g
  • leeks 600g, washed and finely sliced
  • fourme d’Ambert 80g, grated
  • eggs 2
  • double cream 100ml
  • flat-leaf parsley finely chopped to make 1 tbsp
  • salad leaves to serve


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and line 4 deep tart tins approx 10cm, cover with baking parchment and baking beans then blind bake for 15 minutes. Remove the beans and paper and cook for 5 minutes more until cooked and pale golden. Remove and turn down oven to 150C/fan 130C/gas 2.

  • Step 2

    Heat the butter in a medium frying pan and cook the leeks until soft. Season. mix the cheese, eggs and cream, then season and stir in the parsley.

  • Step 3

    Tip the leeks into the pastry cases and pour over the egg mixture. Cook for 20 minutes, until set, but still with a slight wobble in the centre. Serve warm with salad.

Nutritional Information

  • Kcals 890
  • Carbs 63.4g
  • Protein 17.2g
  • Fat 64.8g
  • Salt 1.82g
  • Fibre 5.7g