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Baby leek and lemon tart

Australian Gourmet Traveller fast recipe for baby leek and lemon tart.

By Alice Storey
  • Serves 6
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Baby leek and lemon tart
This tart would work equally well topped with grilled asparagus at this time of year.


  • 1 bunch baby leeks, trimmed, rinsed in cold water to remove dirt
  • 2 tbsp olive oil
  • 15 filo pastry sheets
  • 100 gm butter, melted
  • 600 gm sour cream
  • 6 eggs
  • 2 garlic cloves, finely grated on a microplane
  • 1 tbsp thyme leaves
  • Finely grated rind of 2 lemons and juice of 1 lemon
  • 1 tbsp plain flour
  • To serve: green leaf salad


  • 1
    Preheat oven to 200C. Preheat a char-grill pan over high heat, drizzle leeks with olive oil, season to taste and grill, turning occasionally, until golden and tender (1-2 minutes), then set aside.
  • 2
    Lay one filo sheet in a 20cm x 28cm loose-based tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel). Brush with butter, then top with another filo sheet. Repeat with remaining butter and filo, finishing with a filo sheet.
  • 3
    Whisk remaining ingredients in a bowl, season to taste and pour into pastry-lined tin. Scatter leeks over and bake until golden and cooked through (15-20 minutes; cover edges loosely with foil if browning too quickly). Set aside to set slightly (5 minutes) and serve warm with green leaf salad.