Best Leek Caerphilly Crumble Tart Recipes

LEEK & CAERPHILLY CRUMBLE TART

Leek & Caerphilly crumble tart image

Use Caerphilly or Wensleydale cheese and a nutty topping in this make-ahead, lunchtime tart

Provided by Good Food team

Time 1h25m

Number Of Ingredients 12

Ingredients

500g pack all-butter shortcrust pastry
50g butter
500g leek (about 2), trimmed and sliced
3 eggs
75ml single cream
75ml milk
1 tsp Dijon mustard
50g Caerphilly cheese, crumbled
50g Caerphilly cheese, crumbled
85g fresh white breadcrumb
50g hazelnut , roughly chopped
2 tbsp chopped parsley

Steps:

Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 12 mins, then remove the beans and parchment. Return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
Meanwhile, make the filling. Melt the butter in a large pan and, when foaming, add the leeks, cover and cook on a low heat for 20 mins until soft. Leave to cool.
Beat together the eggs, cream, milk, mustard, Caerphilly and some seasoning. Evenly cover the base of the pastry case with the leeks, then pour in the egg mixture. Bake for 25 mins.
To make the topping, combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over. Return to the oven and bake for a further 15 mins until golden brown.

Nutrition Facts : Calories 522 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium

LEEK & CAERPHILLY CRUMBLE TART

Leek & Caerphilly Crumble Tart image

A great Welsh tart for a brunch or side dish.

Provided by Lori Loucas @jostlori

Categories Side Casseroles

Number Of Ingredients 13

Ingredients

1 - refrigerated pie crust
4 tablespoon(s) butter, unsalted
1 pound(s) leeks (about 2)
3 - eggs
5 tablespoon(s) single cream (half&half)
5 tablespoon(s) milk
1 teaspoon(s) dijon mustard
1/2 cup(s) caerphilly cheese, crumbled (may use white cheddar)
FOR THE CRUMBLE:
1/2 cup(s) caerphilly cheese, crumbled (may use white cheddar)
1 1/3 cup(s) fresh breadcrumbs
1/3 cup(s) hazelnuts, chopped
2 tablespoon(s) flat leaf parsley, chopped

Steps:

Heat oven to 350F. Roll out the pastry and use to line a 9 inch loose-bottomed tart pan. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 12 minutes, then remove the beans and parchment. Return to the oven for another 5 minutes, until pale golden. Reduce oven to 325F
While the crust bakes, make the filling. Melt the butter in a large pan. Add the leeks, cover and cook on a low heat for 20 mins until softened. Allow to cool.
Beat together the eggs, cream, milk, mustard, Caerphilly and seasoning. Evenly cover the baked crust with the leeks, then pour in the egg mixture. Bake in the oven for 25 mins.
Make the topping: Combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over the filling. Return to the oven and bake for another 15 minutes, until golden brown.