Creamy Leek Tart with two Welsh Cheeses Recipe
Creamy Leek Tart  with two Welsh Cheeses
Flavors of Wales
Total time: 1hr to 2hr
Preheat oven to 190 °C (375 °F)
Preparation time: 10 minutes
Cooling time: 20 minutes
Cooking time: 40 minutes
Difficulty: Average
Chef's Note
The leek, the national emblem of Wales, is highly appreciated in the cuisine of numerous countries. It manifests in simple country dishes as Welsh cawl to the heights of gastronomy as terrine de poireaux. The leek goes well in seafood, meat and vegetarian dishes. This combination with Welsh cheeses makes a fine light meal, starter or snack.
Ingredients for 8-10 servings
- 175 g (6 oz.) flour
- 75 g (5 tbsp.) butter
- 50 g (2 oz.) Caerphilly cheese, grated
- 1 egg yolk
- 1 tbsp. chopped chives or thyme
- 1 tsp. dry mustard
- 3 tbsp. water, or more as needed
- 3 Leeks
- 4 hardboiled eggs
- 225 g (9 oz.) Llangloffan Farmhouse cheese or other mature cheese
- Butter
- Breadcrumbs
Béchamel sauce
- 600 ml (2 1/2 cups) milk
- 300 ml (1 1/4 cups) cream
- 50 g (3 tbsp.) butter
- 50 g (2 oz.) flour
- 1 bay leaf
- 1 piece of carrot
- 1 piece of onion
- 1 small celery stalk
- 6 peppercorns
- 1 clove of garlic
- Salt, pepper and nutmeg

Making the pastry

  1. Sift the flour, mustard powder and salt into a mixing bowl. Rub the butter into the flour and make a well in the centre.
  2. Place the yolk, water, cheese and herbs in the well and gradually mix in with the flour and butter to form a dough.
  3. Roll out on a floured surface and line a 25cm, 10 inch buttered tart tin. Chill for 20 minutes.
  4. Line the pastry shell with baking parchment and baking beans, bake blind in a preheated oven for 25 minutes.
  5. Remove the parchment and beans and cook for a further 15 minutes until the shell is golden and firm to the touch.

Making the sauce

  1. Eat together the milk, cream, bay leaf, peppercorns, carrot, celery, onion, garlic and nutmeg. Bring almost to the boil, remove from the heat and cover with a lid, leave to cool.
  2. Strain the flavoured milk into a jug.
  3. In a clean saucepan, melt the butter, stir in the flour and cook for one minute. Add the milk a little at a time to the flour whisking all the time. Bring to the boil stirring constantly, reduce the heat and cook for 2 minutes.
  4. Add the cheese and melt into the sauce.


  1. Place the cooked leeks into the pastry shell, arrange the sliced egg on top, then pour over the cheese sauce.
  2. Top with the remaining grated cheese and the breadcrumbs, place under a hot grill until golden and serve.
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