Leek and Green Peppercorn Tart

Preparation info

    • Difficulty


    • Ready in

      25 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

A deliciously light summer tart in shades of green. Serve with a crisp green salad and you have a perfect lunch.


  • 1 wholewheat pastry case, baked blind
  • 675 g/ lb leeks
  • 50 g/2 oz/4 tablespoons butter
  • 1 teaspoon green peppercorns
  • 150 g/5 oz/ cup Quark or puréed cottage cheese mixed with150 ml/5 fl oz/ cup milk seasoning to taste


    Pre-heat the oven to 200°C/400°F/Gas mark 6. Slice the leeks lengthways and clean them, then cut them across into 5-mm/½-inch slices. Melt the butter in a pan and cook the leeks over a low flame for 5-7 minutes, or until soft. Pour into a bowl, add the rest of the ingredients and mix thoroughly. Pour into the pastry case and bake for 15 minutes.