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Gluten Free

Leek and Gruyere Tart with Crunchy Gluten Free Crust

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  • Serves: 6-8
  • Prep Time: 20 mins
  • Ready in: 25-30 mins
  • Difficulty: Moderate
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Leek and Gruyere Tart with Crunchy Gluten Free Crust


  • 24cm x 4cm gluten free baked blind pastry shell (see below)
  • 2-3 tbsp vegetable oil
  • 2 medium leeks, washed well and very finely chopped
  • 2 cloves garlic
  • 2 tbsp roughly chopped parsley
  • 150g gruyere cheese, grated or in small cubes
  • 2 medium eggs
  • 300mls milk, boiled and cooled for 10 minutes
  • ½ tsp grated nutmeg
  • Black pepper and salt to season
  • 50g of finely crushed gluten free corn flakes
  • For the Gluten Free Pastry Shell:
  • Preparation time: 15 minutes (plus chilling time)
  • Cooking time: 30 minutes
  • 140g sorghum gluten free flour mix (see tips below)
  • 50g finely crushed Nestlé Gluten Free Corn Flakes
  • ½ tsp xanthan gum
  • Pinch of salt
  • 90g Stork block margarine
  • 40g thick yogurt or sour cream
  • 1 tbsp white wine vinegar
  • 1 medium egg yolk
  • 1 beaten egg for glazing

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  • For this recipe begin by making the gluten free flour by thoroughly sieving together the sorghum flour, potato starch and tapioca flour. Alternatively the 3 ingredients can be mixed together in a food processor and pulsed until combined.
  • Once the flour is sorted you can turn your attention to the gluten free pastry shell. Start by pre-heating the oven to 280°C, gas 6. Next place the flour, crushed corn flakes, gum and salt into a food processor. Add the margarine (ensuring this has just been removed from the fridge and so is still cold) and pulse until you have a fine mix.
  • Next mix the yogurt or cream, water, vinegar and egg together. Add the wet mixture to the flour and margarine mix in the food processor and pulse together well. The mix should come together easily to form a dough.
  • Remove the dough from the food processor and gently knead into a ball before leaving to chill for 2 minutes.
  • Once the dough is chilled sprinkle a little flour on your work surface and roll out into a flat circle.
  • Line your tart or flan case with the dough before using a fork to make small pricks in the pastry. Bake in the pre-heated oven for 25 minutes to set.
  • Remove from the oven and carefully brush the cooked pastry with beaten egg to seal, make sure any cracks and pricks are well covered.
  • Return to the oven for 5 minutes to set the beaten egg.
  • Next turn your attention to the tart filling. Pre-heat the oven to 180°C, gas 4. Heat the oil, add the leeks and garlic and cook for ten minutes until nicely softened. Once soft be sure to strain the leeks to remove any excess moisture.
  • Once the leeks are dry spread them evenly over the base of your freshly prepared gluten free baked blind pastry shell.
  • Sprinkle the leeks with parsley and top them with grated or cubed cheese, then place the tart on a baking tray.
  • Beat the eggs with the warm milk, then add a little nutmeg and season with salt and pepper. Pour this mixture over the cheese until the tart is well filled.
  • Before putting in the oven be sure to sprinkle over a good handful of crushed cornflakes!
  • Bake for about 25-30 minutes, when the tart is ready it should be set but with a slight wobble in the centre.
  • Leave to cool slightly before cutting.

Phil's Tips

To make this recipe its best ot make up this Gluten free flour mix beforehand

Ingredients: Makes 500g

  • 175g sorghum flour
  • 175g potato starch
  • 150g tapioca flour