This tart is delicious, served either hot or cold, for lunch or dinner. The pastry is flavoured with vintage cheddar and smells amazing whilst cooking in the oven. The leeks become sweet when cooked with butter and is a great match with the diced pears.


  • Cheddar Pastry

  • 270g plain flour

  • .25 whole nutmeg (grated)

  • .5 teaspoon salt

  • 150g cold unsalted butter

  • 75 g grated vintage cheddar

  • 4 to 6 tablespoons cold water

  • Filling

  • 3 small leeks (halved, washed and sliced thin)

  • 50 gm butter

  • to taste salt and pepper

  • 4 medium eggs

  • 1.5 cups thickened cream

  • 1 cup continental parsley (chopped)

  • 6 fresh sage leaves (chopped)

  • 1 cup grated vintage cheddar

  • 1 medium firm pear (peeled, cored and diced)

  • 14 small trussed tomatoes


  • Cheddar Pastry:

  • 1.

    Sift together three times the plain flour, nutmeg and salt. Place into a food processor and add the butter (cut into large cubes) and the grated cheese. Blend quickly until the mixture resembles breadcrumbs then add the cold water. Process for several seconds until it combines together, then remove and form a ball. Flatten, wrap with cling film and rest in the refrigerator for ½ hour.

  • 2.

    Roll out the pastry and carefully place onto a 35 cm loose bottom rectangle flan tin. Gently push in the sides and then roll with a rolling pin to cut the pastry. Blind bake for 10 minutes, then remove the paper and rice and finish cooking for a further 10 minutes.

  • Filling:

  • 1.

    Melt the butter and cook the leeks until soft and tender. Season well and set aside. Combine in a bowl the cream, eggs, parsley, sage leaves and cheese. Add the leeks and stir through.

  • 2.

    Scatter the diced pear amongst the pastry cases and top with the egg mixture. Scatter the tomatoes on top and bake at 185°C for 30 minutes or until just set.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 648kj
  • Fat Total 47g
  • Saturated Fat 28g
  • Protein 15g
  • Carbohydrate 42g
  • Sugar 9g
  • Sodium 877mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
FANTASTIC! I love making, serving, and eating this
Beautiful tart.