Caramelised Leek and Brie Tart




Prep Time


Cook Time

This pretty tart is perfect for a picnic or a take-to-work lunch.



  • 2 leeks – trimmed
  • 2 tablespoons cooking oil
  • 1 teaspoon caraway seeds
  • ¾ cup cream
  • 1 egg
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon garlic salt
  • 1 teaspoon ground black pepper
  • 2 sheets ready-rolled savoury short pastry
  • 125g brie cheese – sliced


  • Preheat oven to 180°C (160°C fan bake).
  • Cut the leeks into 10cm lengths then cut in half lengthwise.
  • Heat the oil in a pan over a medium-low heat and gently sauté the leeks with the caraway seeds for about 5 minutes.
  • Whisk the cream, egg, mustard, parsley, garlic salt and pepper in a bowl or jug.
  • Line a 33 x 12cm flan tin with the pastry.
  • Arrange the leeks on the pastry and place brie slices in between.
  • Gently pour in the cream mixture.
  • Bake for 25–30 minutes or until cooked through and golden.
  • Leave to rest in the tin for 10 minutes before slicing and serving.