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Cheesy Leek Tart

with Apple and Baby Leaf Salad

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

2 unit(s)


3 unit(s)

Garlic Clove

40 grams

Mature Cheddar Cheese

(Contains Milk)

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 unit(s)


15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

20 grams


1.5 tbsp

Plain Flour

100 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)4432 kJ
Energy (kcal)1059 kcal
Fat70.8 g
of which saturates38.8 g
Carbohydrate87.2 g
of which sugars25.4 g
Protein20.1 g
Salt2.75 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Chopping Board
Large Saucepan
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.

Unroll the pastry (keeping its baking paper) and lay it onto a large baking tray. Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry inside the border all over with a fork.

When the oven is hot, bake the pastry on the top shelf until starting to colour and puff up, 10-12 mins.


Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally.

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese.

Add the garlic to the pan and fry until fragrant, 1 min.


Melt the butter into the leek and garlic, then stir in the flour (see pantry for both amounts) and cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche and vegetable stock paste. 

Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins. Taste and season with salt and pepper if needed.


Once the pastry has baked, remove it from the oven.

Push down the centre with the back of a spoon - the border will remain puffed up to help hold the filling. Use a spoon to gently spread the creamy leek sauce over the base of the tart.

Top with the grated cheese.

Return the tart to the top shelf of your oven to bake until golden brown, 5-6 mins.


While the tart bakes, quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Toss the baby leaves and apple into the dressing. TIP: Don't add the leaves too early or they'll go soggy.


When the tart is ready, remove it from the oven and drizzle over the balsamic glaze.

Slice the cheesy leek tart in half and share between your plates.

Serve the baby leaf and apple salad alongside.


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