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New Potato and Leek Tart with Crumbled Cheshire Cheese

This vegetable tart recipe can be piled high with new potato and leeks in a crispy pastry casing, for a filling lunch or supper!

Cook’s tip: When new potatoes and baby leeks are out of season, use sliced cooked Red Tractor potatoes and 2 medium sliced leeks. When Red Tractor asparagus is in season, use it instead of baby leeks.

Prep Time 30mins

Cooking time 30mins

Serves 4

  • (10 Ratings)

Rate this recipe!

  • (10 Ratings)



    • 500g/1lb 2oz Red Tractor new potatoes, scrubbed

    • 1 x 500g pack ready-to-use puff pastry, thawed if frozen

    • 8 Red Tractor baby leeks

    • 150g/6oz Red Tractor Cheshire Cheese, crumbled

    • 1 egg

    • 4 tbsp Red Tractor single cream

    • Salt and freshly ground black pepper

  1. Preheat the oven to 220°C, 400°F, Gas 6.
  2. Cook the potatoes in lightly salted boiling water for about 20 minutes, until tender. Cool for a few minutes, then slice them.
  3. At the same time lightly cook the leeks in boiling water for 4-5 minutes. Drain thoroughly.
  4. Roll out the puff pastry on a lightly floured surface into a rectangle measuring approximately 30 x 23cm/12 x 9 inches. Lift onto a baking sheet, brush the edges with a little water, then score a 2cm/3/4 inch border around the edge.
  5. Arrange the potatoes and leeks over the surface of the pastry, within the border. Scatter the Cheshire cheese over the top. Beat the egg and cream together, then pour over the ingredients.
  6. Transfer to the oven and bake for 25-30 minutes until the filling has set and the pastry is golden. Cool for a few moments, then serve.

More Delicious Food & Drink

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