EASY LEEK & HAM MUSTARD TART | PERFECT FOR BREAKFAST, LUNCH OR DINNER

Easy Leek and Ham Mustard Tart Perfect for Breakfast, Lunch or Dinner 🥧


Looking for an easy, comforting savory tart that works for lunch, dinner, or a picnic? This leek, ham & mustard tart is simple to make, full of flavor, and perfect for any occasion.

In this video, I’ll show you step by step how to prepare a delicious homemade tart using tender leeks, savory ham, and a touch of mustard for extra depth. It’s great served warm or cold and pairs beautifully with a fresh green salad.

✅ What you’ll see in this video: 👇
• How to prepare leeks properly
• Tips for a flavorful savory tart filling
• Baking a perfect golden tart

✅ Perfect for: 👇
• Easy weeknight meals
• Brunch or lunch ideas
• Picnics and meal prep

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Thanks for watching! 💛


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✅ Ingredients: 👇
Serves 4-6
• 2 thin leeks, sliced into thick rings 150g (5oz) full-fat crème fraîche
• 1 tbsp grainy mustard
• 50g mature Cheddar, coarsely grated
• 1 egg yolk
• 225g (8oz) cooked ham, cut into small pieces 2 tbsp snipped chives
• 55g (2oz) panko
• breadcrumbs
• 55g 2oz) butter, melted, plus extra for greasing
• 1 small garlic clove, finely grated 55g (2oz) Parmesan, coarsely grated
• 3 sheets filo pastry, each measuring about 46 × 25cm (18 x 10in)
• Mary's Tips
• Can be made up to 12 hours ahead.
• Not suitable for freezing.

✅ Recipe: 👇
1. Preheat the oven to 200°C/180°C Fan/Gas 6. Grease a
23cm 9in) fluted loose-bottomed tart tin with butter.

Place a baking sheet in the oven to get hot.

2. Cook the leeks in boiling water for about 4-5 minutes until tender. Drain and refresh under cold water. Dry well on kitchen paper.

3. Spoon the crème fraîche, mustard, Cheddar and egg yolk into a large bowl and mix well. Add the cooked ham, chives and the dried cooked leeks. Season well with salt and ground black pepper, and mix well.

4. Measure the breadcrumbs, a third of the melted butter, add the garlic and Parmesan together in a small bowl.

5. Arrange the filo pastry sheets on a work surface. Brush then with the remaining melted butter and cut each sheet in half to make 6 squares in total. Place one square on top of anot to make 3 piles each with 2 squares. Place one pile in the boil of the tin, then another on top, turned slightly to make ast shape with the four corners. Place the final pile on top of that. Press the pastry down into the base and corners of the tin and up the sides.

6. Scatter half the breadcrumb mixture over the bottom of the diate haf the breadcrumb mixture and remaining breadcrumbs. Place the tart on the hot baking sheet in the oven and bake for about 35-45 minutes, until golden and crisp. If the edges start to get brown before the tart is ready, cover them with foil.

7. Serve warm alongside dressed salad leaves.



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