Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

The secret of a good leek tart is to sweat the leeks in plenty of butter for as long as possible until they are completely soft and wilted.


  • 110 g/4 oz butter
  • 8 leeks, trimmed, split lengthways, washed and thinly sliced


Melt the butter in a large pan and add the leeks. Season with salt and pepper and cook over a low heat, stirring occasionally, until thoroughly soggy. This could take up to 1 hour. Cool.

Preheat the oven to 350°F/180°C/Gas Mark 4. Beat together the egg yolks, cream, tarragon an