There’s a timeless elegance to a savoury tart. Flaky pastry, silky filling, and bold, balanced flavours. This one’s a true homage to the Usk Valley: sweet, slow-cooked leeks paired with the delicate saffron warmth of our Roman Gold cheese. The result? A dish that’s both comforting and refined, equally at home as a dinner party centrepiece or a weekend lunch with salad.
Ingredients
Serves 6–8
For the pastry:
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200g plain flour
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100g unsalted butter
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Pinch of salt
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2–3 tbsp cold water
For the filling:
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2 medium leeks, cleaned and finely sliced
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25g butter
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2 eggs + 1 egg yolk
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150ml double cream
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100ml whole milk
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100g Roman Gold, crumbled
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Salt and black pepper to taste
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Fresh thyme leaves or chopped chives for garnish
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Optional: a small pinch of saffron strands for extra depth
Method
1. Make the pastry
In a mixing bowl, rub together the flour, salt, and butter until it resembles fine breadcrumbs. Add water slowly until the dough just comes together. Wrap in clingfilm and chill for 30 minutes.
2. Cook the leeks
Melt butter in a pan over low heat. Add sliced leeks and cook gently for 10–12 minutes until soft and sweet but not browned. Set aside to cool slightly.
3. Roll out the pastry
Preheat oven to 180°C (160°C fan). Roll the pastry to line a 23cm tart tin. Prick the base with a fork, line with baking paper and baking beans, and blind-bake for 15 minutes. Remove paper and beans, then bake for 5 more minutes until lightly golden.
4. Make the filling
In a jug, whisk together the eggs, egg yolk, cream, and milk. Stir in the cooled leeks and Roman Gold. Season well with salt, pepper, and saffron if using.
5. Fill and bake
Pour the filling into the tart case and bake for 30–35 minutes, or until just set and lightly golden on top.
6. Cool and serve
Allow to cool slightly before slicing. Garnish with fresh herbs and serve warm or at room temperature.
Serving Ideas:
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Serve with a peppery rocket and apple salad
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Perfect as part of a picnic or spring lunch board with pickles and charcuterie
