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Leek and Gruyere Tarts

Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Finger Food Recipes,Recipes,Vegetarian Recipes | No Comments

Makes approximately 25






  • 2-3 leeks, white part only, finely sliced
  • 25g butter
  • 300ml cream
  • 3 eggs
  • 3 sheets frozen pre rolled shortcrust pastry
  • 100g gruyere cheese, grated (1 cup grated)


Preheat oven to 200 C.
Wash the leeks well and finely chop. Gently saute the leeks in butter in a frying pan over a low heat. Cook until the the leeks are completely tender and then set aside to cool.
Whisk together the cream and eggs.
Roll the pastry on a lightly floured bench until they are approximately 1 1/2 times their original size.
Cut out circles with a glass or cookie cutter and place in greased patty pans.
Place a spoonful of leek in each pastry case and sprinkle with gruyere. Pour over egg and cream filling and sprinkle with a little salt and freshly ground black pepper.
Bake for 15 minutes until puffed and golden.

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