Leek & mustard cheese tart

Leek & mustard cheese tart

Serve this warm as an alternative starter – and any leftovers taste just as good cold the next day.

By , 21 September 2015
Leek & mustard cheese tart
  • Ready in: 80 mins
  • Serves: 8
  • Price: 70p per serving
Nutritional Info
Each 162g serving contains
  • Fat 31
  • Sat Fat 14
  • Sugar 2.7
  • Salt 1.1
  • Cals 412
of your reference intake.
Typical energy values per 100g: 1065kJ/254kcal.
  • 25g butter
  • 1 tbsp olive oil, plus extra for drizzling
  • 350g leeks, trimmed, washed and cut into 1cm thick slices
  • 350g Asda Ready Rolled Shortcrust Pastry
  • 3 level tbsp coarsegrain mustard
  • 175ml Asda Crème Fraîche
  • 2 free-range eggs
  • 50g mature Cheddar, grated
  • 25g Parmesan, grated
  • 1 small bunch chives, chopped
  • 180g baby leaf spinach, to serve
  • 1 tbsp balsamic vinegar, to serve
  • Melt the butter and oil in a shallow pan. Add the leeks and cook for 2-3 minutes, stirring well. Add 1 tbsp water, cover, reduce the heat and cook for 10 minutes, stirring occasionally. Season and set aside to cool slightly.

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Roll out the pastry to a 20cm circle and put on a baking sheet. Spread with the mustard, leaving a 4cm border.

  • Mix the crème fraîche, eggs, cheese and leeks. Season and spoon over the mustard base on the pastry. Scatter over the chives. Fold in the edges to form a 2cm crust.

  • Bake for 35-40 minutes. Stand the tart for 5 minutes, then serve with the spinach tossed in balsamic vinegar and a drizzle of olive oil.