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    Leek & lemon thyme tart

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    Leek & lemon thyme tart

    by Mark Diacono

    • Preparation time: 20 minutes + chilling
    • Cooking time: 30-35 minutes
    • Total time: 55 minutes

    Serves: 6-8


    250g plain flour, plus extra for dusting
    150g butter
    1 British Blacktail Medium Free Range Egg, beaten
    1 tsp lemon thyme leaves

    For the topping
    30g butter
    500g leeks, white part only, thinly sliced
    2 bay leaves
    2 British Blacktail Medium Free Range Eggs
    150g soured cream or crème fraîche
    1 tbsp lemon thyme leaves
    ¼ whole nutmeg, or to taste, grated
    20g Parmigiano Reggiano or Cheddar, grated


    1. Put the flour, a pinch of salt and the butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough, adding 1-2 tbsp water, if needed.

    2. Bring the dough together with your hands, add the thyme and shape into a round. Wrap the pastry and rest in the fridge for 30 minutes. (Alternatively, in a bowl using your fingertips, mix the butter into the flour and salt until it resembles breadcrumbs. Add the egg and mix to form a dough, then continue as above).

    3. Melt the butter for the topping in a saucepan over a low heat and cook the leeks and bay leaves for 10-15 minutes until really soft. Allow to cool a little. Meanwhile, preheat the oven to 200°C, gas mark 6. Beat the eggs in a bowl, then set aside 2 tbsp egg to use as a glaze later. Add the soured cream or crème fraîche, thyme, and nutmeg to the bowl. Stir in the leeks and season to taste.

    4. Roll the pastry out on a floured surface into a circle about 3mm thick and about 30cm diameter, leaving no gaps or holes. Place onto a baking sheet lined with parchment. Spoon the creamy leeks on top, spreading them out evenly and leaving a 2cm border around the edge. Nudge the bay leaves to the top. Fold the edge of the pastry over to create a lip. Glaze all the exposed pastry with the reserved egg and sprinkle the cheese over the top of the filling.

    5. Bake for 30-35 minutes until the pastry is crisp and pale golden and the filling is set. Remove from the oven and leave to cool for 5 or so minutes before cutting into wedges to serve.

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