Tag Archives: recipes with leeks

Leek and Bacon Tart





For the pastry

  • 275g plain flourOLYMPUS DIGITAL CAMERA
  • pinch of salt
  • 175g butter
  • 2 egg yolks
  • 3 tbsp very cold water

For the filling

  • 225g middle bacon rashers, diced
  • 4 leeks
  • 6 eggs
  • 115g cream cheese
  • 1 tbsp mild mustard
  • pinch of cayenne pepper
  • salt and ground black pepper


  1. Sift the flour and salt into a bowl, and rub in the butter until it resembles fine breadcrumbs.  Add the egg yolks and just enough water to combine the dough. Wrap the dough in cling wrap and place in the fridge for 30 minutes.
  2. Preheat the oven to 200 deg C. Roll out the pastry thinly and use to line 6-8 tartlet tins or a 28cm tart dish. Remove any air pocket and prick the base with a fork. Line the pastry loosely with baking paper, weigh down with baking beans and bake the pastry shell blind for 15 minutes or until golden.
  3. To make the filling, cook the bacon in a hot pan until crisp. Add the leeks and continue to cook for 3-4 minutes until just softening. Remove from the heat.  In a bowl, beat the eggs, cream cheese, mustard, cayenne pepper and seasoning together, then add the leeks and bacon.
  4. Remove the paper and baking beans from the tartlet tins or tart dish, pour in the filling and bake for 35-40 minutes
  5. Serve warm with a small salad.



Potato and Leek Soup


This is a simple but delicious soup – a must for this cold winter…





2 medium potatoes (400g) chopped coarsely
2 medium carrots (240g) chopped coarsely
1 large brown onion
1 medium tomato
1 trimmed celery stalk chopped coarsely
1.5 litres water (6 cups)
1 tbsp olive oil
50g butter
4 medium potatoes (800g) chopped coarsely, extra
1 large leek (500g), sliced thickly
300ml cream
2 tbsp finely chopped chives
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh dill

Combine potato, carrot,onion, celery and water in a large saucepan, bring to boil. Reduce heat, simmer, uncovered, 20 minutes. Strain broth through colander into a large heatproof bowl, discard solids.

Heat oil and butter in same cleaned pan; cook extra potato and leek, covered 15 minutes, stirring occasionally. Add broth; bring to a boil. Reduce heat; simmer covered, 15 minutes. Cool 15 minutes.

Meanwhile, make croutons.

Blend or process soup until smooth. Return to same pan and add cream, stir over medium heat until hot.

Serve bowls of soup sprinkled with combined herbs topped with croutons.