Leek and roasted tomato tart recipe

6 INGREDIENTS • 4 STEPS • 45MIN

Leek and roasted tomato tart recipe

Recipe

5.0

1 rating
Made with just 6 ingredients, this easy leek and tomato tart recipe is easy on the wallet but still looks (and tastes) impressive. You can't beat the combination of sweet caramelised leeks, jammy roasted tomatoes and golden, flaky puff pastry. Serve with a lemony green salad, if you like.
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Made with just 6 ingredients, this easy leek and tomato tart recipe is easy on the wallet but still looks (and tastes) impressive. You can't beat the combination of sweet caramelised leeks, jammy roasted tomatoes and golden, flaky puff pastry. Serve with a lemony green salad, if you like.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
4
200 g
M&S Remarksable Value red cherry tomatoes
3
M&S Remarksable Value leeks, trimmed, cut into rounds
1 sheet
M&S ready-rolled puff pastry
75 g
M&S Remarksable Value British mature cheddar, grated
1
M&S Remarksable Value free-range mixed size egg, beaten
1 tbsp
Collection rosemary and lemon flavoured olive oil

Nutrition per serving

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Calories
516kcal
Fat
34.5 g
Saturates
10.6 g
Sugars
4.8 g
Salt
332.6 mg
Love This Recipe?
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Leek and roasted tomato tart recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Arrange the tomatoes (200 g) on a baking tray and cook for 10-15 minutes, until they’ve started to break down.
step 2
Meanwhile, heat a splash of oil in a large frying pan over a medium heat and add the leeks (3) with a pinch of salt. Cook for 7-10 minutes, until soft and sticky.
step 3
Unroll the pastry (1 sheet) onto a flat baking sheet (approx 25cm x 35cm) and score a 1.5cm border from the edge.
step 4
Spoon over the leek mix, followed by the grated cheddar (75 g) and tomatoes. Brush the edges with the beaten egg (1), then bake for 20-25 minutes, until the pastry is golden. Finish with a drizzle of the rosemary and lemon oil (1 tbsp).
step 4 Spoon over the leek mix, followed by the grated cheddar (75 g) and tomatoes. Brush the edges with the beaten egg (1), then bake for 20-25 minutes, until the pastry is golden. Finish with a drizzle of the rosemary and lemon oil (1 tbsp).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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