Leek and Caerphilly Crumble Tart

This is a make-ahead lunchtime tart.

Leek & Caerphilly Crumble Tart

  • Servings: 6-8
  • Difficulty: a little effort
  • Print

Posted by threeovens.

For 8 servings:

  • 522 calories
  • 36 g fat
  • 14 g saturates
  • 38 g carbs
  • 3 g sugars
  • 4 g fiber
  • 13 g protein
  • 1/3 g sodium


Short crust pastry:

  • 1 1/2 cups flour
  • 10 tablespoon butter
  • healthy pinch of salt
  • 3 tablespoons cold water (drizzle in more if needed)


  • 3 tablespoons butter
  • 2 leeks, trimmed, cleaned, and sliced
  • 3 eggs
  • 1/3 cup half and half
  • 1/3 cup milk
  • 1 teaspoon Dijon mustard
  • 2 ounces Caerphilly cheese, crumbled
  • salt
  • fresh ground black pepper


  • 2 ounces Caerphilly cheese, crumbled
  • 1/2 cup fresh white breadcrumb
  • 1/4 cup hazelnuts, roughly chopped
  • 2 tablespoons chopped parsley


  1. Preheat the oven to 400 degrees F.
  2. Make the pastry. Sift the flour into a bowl. Add the butter and use your fingers to rub it into the flour until the mixture resembles fine breadcrumbs.
  3. Stir in the salt and add about 3 tablespoons cold water and mix to form the dough. Knead the dough briefly on a floured work surface.
  4. Roll the dough out to fit a 9-inch tart pan. Place in pan and prick the bottom with a fork, then line with baking parchment paper weighted with baking beans. Bake for 12 minutes. Remove the parchment and beans and return to the oven until pale golden, about 5 minutes.
  5. Reduce heat to 350 degrees.
  6. Meanwhile, make the filling. In a large skillet, melt the butter. Add the leeks and cook over low heat for 20 minutes to soften. Let cool.
  7. Beat the eggs with the half and half, milk, mustard, and Caerphilly. Season with salt and pepper.
  8. Spread the leeks over the pastry, then pour in the egg mixture. Bake for 25 minutes.
  9. Combine the topping ingredients. Remove the tart from the oven and sprinkle with the topping. Return to the oven until golden brown, an additional 15 minutes.


One thought on “Leek and Caerphilly Crumble Tart

  1. This was a lovely little main dish for a mid-week meal. I could not find Caerphilly cheese anywhere but did use a strong white cheddar cheese from Wales procured locally. I added a pinch of sugar to the leeks to help them caramelize. Homemade breadcrumbs, locally grown hazelnuts and fresh parsley from the garden. The sides were kept simple: lightly steamed carrots and green beans and a small plate of fresh white nectarines and peaches. I ate the leftovers for breakfast. This recipe will work for just about any occasion-breakfast, brunch, potluck, dinner, etc. Prepared for CQ 2017.


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