Etorki, Leek and Hazelnut Tart

Etorki, Leek and Hazelnut Tart

A really tasty vegetarian tart with an interesting crunchy top

Etorki, Leek and Hazelnut Tart

Etorki, Leek and Hazelnut Tart

6 Servings; preparation 15 minutes (or 10 if you use readymade pastry), cooking time 1 hour.



  • 500g flour (or 400g flour and 100 ground hazelnuts if you want a nutty pastry)
  • 200g butter, cubed
  • Pinch of salt
  • Enough cold water to combine.


  • 2 large leeks
  • 3 eggs
  • 3 heaped tbsp of crème fraiche
  • 75 mls milk (skimmed milks works fine!)
  • 1 heaped tsp Dijon mustard
  • 50g Etorki, chopped into small cubes
  • Oil for frying


  • 40g hazelnuts, whizzed or chopped into small rough pieces
  • 40g breadcrumbs
  • 50g Etorki, chopped into small cubes


  • Chopping board and knife
  • Saucepan
  • Spoon
  • Pan with a removable base (mine is sloped and is 22cm at the base and 26cm at the top)
  • Baking beans (or something to hold the pastry down while blind baking)
  • Mini Chopper (Optional)


Heat the oven to 180C.

If you are making your pastry start but rubbing the butter into the flour and salt.  Once this has the appearance of breadcrumbs add enough cold water to combine into a dough.  If your dough is a bit too soft (as tends to happen in the summer) then pop it in the fridge for 10 minutes to firm up.

Place the dough on a floured surface and roll it out to about half a cm thick (or as large as you need to line your tin with a bit to spare).  Place the rolled out pasty in the tin (I find with butter pastry that I don’t need to grease the tin, but you can do this if you like) and prick the base.  Line the pastry with baking parchment and cover in baking beans or an oven proof pan or dish in order to weigh it down then bake the pastry in the oven for 12 minutes.

While the pastry is in the oven finely slice your leeks and then cook gently over a low heat until they are soft (about 10 – 15 minutes).

After 12 minutes take the pastry out, carefully remove the baking beans (or pan) and the parchment then return the pastry to the oven for another 5 minutes before removing once again.

In a large bowl mix the eggs, crème fraiche, milk and mustard.  Add the Etorki and the leeks, stir well and then pour into the case.

Bake in the oven for 25 minutes.

While the tart is baking make the topping by blitzing or chopping your hazelnuts and then combining them with the breadcrumbs and the cheese.

After the 25 minutes sprinkle this mixture over the top of the tart and then return to the oven for about 15 minutes.  When the cheese in the topping has turned golden it’s done!

Remove from the oven and give it 5 minutes to cool slightly before removing it from the pan and serving.

Cooked Leeks

Cooked Leeks ready for the filling

Hazelnuts chopped

Hazelnuts chopped

The filling ready to bake

The filling ready to bake

Topping ready to go in the oven

Topping ready to go in the oven


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