Leek and mustard tart

Tarte aux poireaux et à la moutarde

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 40

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Every time I see a leek, I just think of French food! Every good kitchen in France uses this vegetable either as part of a recipe, or as its leading ingredient. This wonderful tart is a variation on the classic quiche.



  • 175 g (6 oz) plain flour, plus extra for dusting
  • 115 g (4


For the pastry, rub the flour and butter together until the mixture resembles breadcrumbs. Add the egg and bind the pastry together, forming a ball. Wrap in cling film and place in the fridge to chill for 30 minutes. Preheat the oven to 180°C/350°F/Gas 4.

Roll the pastry out on