Betty’s Leek & Harrogate Blue Cheese Tart

By Guest Writer

3 years ago

The perfect addition to your summer picnic

Hailing from Harrogate, Yorkshire, Betty’s is known as the purveyor of fine baked goods. Right in time for picnic season, the café shares its leek and cheese tart recipe. Expect a flavourful creamy filling thanks to the blue cheese, leeks to cut through the richness, and that’s all housed within a walnut short crust pastry. Just add a side salad for the ideal summer lunch, and pair with a Sauternes or a classic Côtes du Rhône wine.

Recipe: Betty’s Leek & Harrogate Blue Cheese Tart


  • 200g plain flour
  • Pinch of salt
  • 1 tsp mustard powder
  • 100g butter
  • 50g walnuts, finely ground
  • 30g Parmesan cheese
  • 2-4 tbsp cold water
  • 2 egg yolks
  • Salt and white pepper

For the filling

  • 30g butter
  • 2 leeks, washed and finely chopped
  • 2 eggs (medium)
  • 100ml double cream
  • 100g Harrogate Blue cheese
  • Salt and freshly ground black pepper

Special equipment

  • 18cm pastry ring
  • Baking tray


For the short crust pastry

Preheat the oven to 175ºC (fan assisted).

  1. In a large bowl, mix together the flour, salt and mustard powder.
  2. Cut the butter into small pieces and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the ground walnuts and grated parmesan cheese.
  3. In a small measuring jug, mix together two tablespoons of the cold water with 2 egg yolks. Pour over the ingredients in the bowl and bring together so that it comes away cleanly from the bowl to form a ball of pastry. If needed add the remaining two tablespoons of water.
  4. Turn out on to a floured surface and bring gently together to form a smooth dough.
  5. Wrap tightly in cling film and allow to rest in a cool place for 20-30 minutes before using.
  6. Roll out the pastry and line the 18cm baking ring. Trim the edges of the pastry and crimp.
  7. Line the pasty with a paper disc and fill with baking beans and bake blind in the preheated oven for 10-15 minutes. Remove the paper and beans and bake again for 8-10 minutes. Allow to cool slightly.

For the filling

  1. Melt the butter in a saucepan, add the leeks and soften but do not colour. Place the leeks into the prepared pastry case and set to one side.
  2. Using your fingers, break up the Harrogate Blue cheese and dot on top of the leeks.
  3. In a small jug, whisk the eggs and cream together, season with salt and ground white pepper. Pour the egg mixture into the pastry case and bake in the oven for 15-20 minutes or until the mixture has begun to set.

By Felicity Carter

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