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Leek and Mustard Tarts

These simple little open tarts are great for using young, fresh leeks but can be equally useful if you have older leeks to use up.


  • A handful of small baby leeks or 1 or 2 large leeks with tough outer layers removed.

  • Butter for cooking

  • 1 pack puff pasrty - rolled out

  • 1 tbsp wholegrain mustard (You tend to get what you pay for - good quality will be thicker and less watery in consistency, which is preferable)

  • Applewoods Vegan Smoked Cheese - or similar flavoursome melty cheese

  • Anti-pasti Artichoke and Mushrooms (Optional but they definitely add flavour! I always keep a couple of jars in the cupboard to garnish random dishes)

  • Prepared egg replacer or milk for glazing


Pre-heat your oven to 190C


Cut the leeks into four inch lengths, then lengthwise into quarters - or halves of using baby leeks. Melt some butter over a low heat and line the leeks up to cook them just enough to soften. Try to keep them in strips to make it easier to lay in the pastry squares neatly.


                                                                 I use ready rolled puff pastry as it’s just the right size and shape                                                                       to  cut into squares and strips. Stick two layers of strips around                                                                       the square edges using egg replacer. When they rise they will for                                                                   the edges of the tart case! Glaze the top of the edges                                                                                           with the same.









Spread a little whole grain mustard over the bottom of each tart and then layer the softened leeks over the that.












Place in a preheated oven at 190C for 15 minutes.

Grate some cheese. I have also added some antipasti artichoke and mushroom, so drain these from the jar too if using. Take the tarts from the oven, sprinkle over the cheese and place the antipasti in the middle of each. Crack over a little black pepper and return to the oven for another 15 - 20 minutes until the pastry is risen and golden.

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