Leek, red pepper and blue cheese tart recipe

Click to rate
(0 ratings)
Sending your rating








15 min


40 min

Nutrition per portion

Calories 323 kCal 16%
Fat 26g 37%
  -  Saturates 13g 65%

This is a cheat’s way of preparing a great meal. The tart case is ready made and the roasted red peppers came out of a jar – it is especially easy when you are busy during the week.


  • 1 large leek (about 300g/ 12oz), washed and sliced
  • Knob of butter
  • 2 medium eggs
  • 200ml pot crème fraîche
  • 21cm (8½in) blind-baked shortcrust pastry tart case
  • 100g (3½oz) blue Shropshire cheese, or whichever cheese you fancy
  • 2 ready-roasted red peppers, cut into strips


  • Set the oven to 190°C/375°F/Gas Mark 5. Add the leek and butter to a hot frying pan and cook gently for 5 mins until softened.

  • Beat the eggs and crème fraîche together in a jug. Put the leeks in the pastry case on a baking sheet, and crumble in half the cheese.

  • Pour the egg mixture into the tart case. Dot with the rest of cheese and add strips of pepper. Bake for 35 mins. Serve with a salad, if you like.

Top tip for making Leek, red pepper and blue cheese tart

Instead of a pastry case, you can use a sheet of ready rolled shortcrust pastry to line a 20-23cm (8-9in) tart tin.

Click to rate
(0 ratings)
Sending your rating

More Recipe Ideas

Apester Lazyload