Serves: 4 | Prep: 15 mins | Cook: 25 mins
Flaky, golden, and full of flavour — this Cheesy Leek & Egg Puff Pastry Tart is the perfect autumn comfort bake! Using Country Lane free-range eggs, it’s simple, satisfying, and ideal for a cosy lunch or light supper. Pair it with a crisp salad or serve warm straight from the oven.
Ingredients
1 sheet ready-rolled puff pastry
3 Country Lane free-range eggs
2 leeks, thinly sliced
100g mature cheddar cheese, grated
1 tbsp olive oil
2 tbsp crème fraîche or double cream
1 tsp Dijon mustard
Salt and black pepper, to taste
1 egg (beaten, for glazing)
Method
Preheat the oven to 200°C / 180°C fan / gas mark 6.
In a frying pan, heat the olive oil and gently cook the leeks for 5–6 minutes until soft. Season and set aside to cool slightly.
Lay the puff pastry sheet on a lined baking tray. Lightly score a 1cm border around the edge (don’t cut all the way through).
Mix the crème fraîche, mustard, and a handful of grated cheese together, then spread evenly over the pastry inside the border.
Scatter over the cooked leeks and the remaining cheese.
Make three small wells in the filling and carefully crack an egg into each.
Brush the pastry edges with the beaten egg and bake for 20–25 minutes, until the pastry is golden and the eggs are just set.
Serve warm, topped with a sprinkle of black pepper and a few thyme leaves if you like.