Dinner

Crab, Leek & Cheddar Tart Recipe

ByHailey Reed November 28, 2025November 28, 2025

Introduction

This crab, leek, and cheddar tart is a delightful combination of creamy, savory flavors wrapped in a crisp, buttery pastry. Perfect for a light lunch or elegant dinner, it balances the sweetness of crab with the mild sharpness of cheddar and soft leeks.

A quiche with a golden brown, slightly burnt top layer showing a bubbly, cheesy texture, set inside a light golden brown, crumbly crust with fluted edges. One slice is cut out and slightly pulled away, revealing a creamy, pale yellow filling inside. The whole quiche is placed on a round white plate with subtle speckles and a rustic look, set on a blue textured cloth. A knife with a wooden handle lies next to the quiche on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g plain flour, plus extra for dusting
150g cold butter, cut into cubes
1 large egg yolk
10g butter
2 leeks (about 500g), sliced into 2cm rings
200ml double cream
100ml crème fraîche
1 large egg, plus 3 egg yolks
200g white crabmeat
35g cheddar, grated

Instructions

Step 1: Put the flour, butter, and a good pinch of salt into a food processor and blitz until the mixture resembles breadcrumbs. Combine the egg yolk with 1½ tablespoons of very cold water and add this to the mixture. Blitz again until the pastry comes together into a ball, adding a little more water if needed.
Step 2: Lightly dust a rolling pin and a large sheet of baking parchment with flour. Roll the pastry out on the parchment and use it to line a 23cm loose-bottomed tart tin. Chill for 1 hour until firm. Heat the oven to 200°C (180°C fan)/gas mark 6 with a baking sheet inside.
Step 3: For the filling, heat the butter in a heavy-bottomed pan over medium heat. Add the leeks, stir, season with salt and pepper, and add 2 tablespoons of water. Cover, reduce the heat to low, and cook for 15 minutes until the leeks are soft. Uncover, increase the heat, and cook until any liquid has evaporated. Remove from heat and let cool.
Step 4: Prick the base of the pastry case all over with a fork. Line with baking parchment and fill with baking beans. Bake on the hot baking sheet for 12 minutes. Remove the parchment and beans, then bake for another 13 minutes. Let it cool slightly, then spoon the leeks into the pastry case.
Step 5: Mix together the double cream, crème fraîche, whole egg, and egg yolks in a bowl. Season well, then gently fold in the crabmeat. Carefully pour the filling over the leeks in the pastry case and scatter the grated cheddar on top.
Step 6: Return the tart to the oven on the baking sheet and bake for 35–40 minutes, until the pastry is golden and the filling is just set in the middle (it will continue cooking as it cools). Let it cool for 15 minutes, then remove from the tin and serve.

Tips & Variations

Use fresh crabmeat for the best flavor, or substitute with canned crab in a pinch.
Swap cheddar for Gruyère or Comté for a nuttier taste.
Blind bake the pastry with baking beans to prevent sogginess and keep the crust crisp.
Add a pinch of cayenne pepper or smoked paprika to the filling for a subtle kick.

Storage

Store leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the pastry crisp and the filling creamy. It’s best eaten warm or at room temperature.

How to Serve

A golden brown quiche with a slightly crispy, darker browned top layer and a lighter, creamy, yellow layer beneath it is placed on a white speckled plate. The thick crust is light brown and crumbly, holding the filling in a round shape with a scalloped edge. One slice has been cut and slightly pulled out, showing the smooth, creamy inside and the crust’s thickness. The plate rests on a blue fabric surface with small crumbs scattered near the cut slice. A wooden-handled knife lies next to the quiche on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pastry and filling ahead of time?

Yes, you can make the pastry and chill it for up to 24 hours before baking. Cook the leeks and mix the filling in advance, then assemble and bake just before serving.