Summer Suppers: Lisa Faulkner’s Tomato, Onion, Chive and Leek Tart recipe

Actress and Celebrity MasterChef winner Lisa Faulkner, who is author of The Times No 1 Bestselling cookery book, ‘Recipes from my Mother for my Daughter’ and presents daily cookery show ‘What’s Cooking?’, shares with us her secrets to a delicious Tomato, Onion, Chive and Leek Tart. Follow the recipe here...

Tomato, Onion, Chive and Leek Tart recipe


250g puff pastry

2 leeks, thinly sliced

Salt and freshly ground black pepper

12 whole baby leeks, trimmed

3 eggs, beaten

75ml crème fraiche

75ml double cream

25g butter

150g Boursin Tomato, Onion & Chive

You will need

Rectangular tart tin, 35cm x 12.5cm x 2.5 cm, wax paper and baking beans

Serves: 4

Preparation time: 25 minutes plus chilling

Cooks in 55 minutes


Roll out pastry on a lightly floured work surface and use to line a 45cm x 25cm rectangular fluted tart tin. Cover with cling film and chill for 30 minutes.

Meanwhile preheat the oven to 180C/fan160C/Gas 4. Prick the pastry case, line with parchment paper and baking beans and bake blind for about 15 minutes. Remove the pastry case from the oven, remove the baking beans and paper, then bake for a further 5-10 minutes. Remove the pastry case from the oven and reduce oven temperature to 160C/fan140C/Gas 3

Meanwhile melt half the butter in a large pan, add the sliced leeks, a pinch of salt and pepper and cover and cook over a low heat until softened.

Remove the leeks from the heat and cool.

Add the remaining butter to the pan and heat until melted. Add the baby leeks, another pinch of salt and pepper and cook over a gentle heat, until softened.

In a jug mix together the eggs, crème fraiche, double cream and Boursin Tomato, Onion & Chive cheese, until smooth.

Spread the sliced leeks over the base of the pastry case. Pour over the cheese mixture and arrange the whole leeks on top.

Bake the tart for about 30 minutes until set. Remove from the oven and serve.

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Emily Peck, Editor

View all posts by Emily Peck, Editor