Thyme and leek tart recipe

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  • Vegetarian
serves: 6
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min
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  • Thyme and leek tart makes a spring main course for vegetarians, or can be made smaller to serve as a vegetarian starter. The tangy leek and fragrant thyme work really well together to make one flavoursome tart.


    • 25g butter
    • 1tbsp vegetable boullion powder
    • 4-5 leeks, sliced
    • 2 sprigs thyme, leaves only
    • 320g ready rolled puff pastry
    • 2tbsp milk
    • 6tbsp green olive tapenade
    • 6 eggs


    • Melt the butter in a pan with the bouillion powder and 2tbsp water over a gentle heat. Add the sliced leeks, thyme leaves and season. Cover with a lid and allow to soften for 10-15 mins.

    • Heat the oven to 200C/gas mark 6. Cut out 6 x 10cm circles from the pastry, using an 8cm cutter make an indentation in each to create a border. Score the base of the pastry to prevent it rising too much, then brush the borders with a little milk. Bake for 10-12 mins, until golden and risen.

    • Turn the oven off. Push the scored centres of the pastry down and spread each with 1tbsp tapenade. Top with leek. Return to the oven to reheat just before serving.

    • Poach the eggs and place on top of the leeks to serve.

    Top tip for making Thyme and leek tart

    Poach the eggs ahead and pop each one into a bowl of cold water, then gently re-warm in a pan of hot water to serve.

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