Thursday, 28 February 2013

St David's Day: Leek and Perl Wen Tart

Happy St David's Day!

I haven't participated in the tradition of eisteddfodau or worn the Welsh costume on this day since leaving primary school. Complete with long woollen skirt, white blouse, woollen shawl and a Welsh hat, I've no idea what the patients of the large teaching hospital in London where I work would make of me if I were to stroll in this morning wearing such costume... 

Instead I'll celebrate the Patron Saint of Wales by (you guessed it!)... baking! 

This year, we're tucking into a Leek and Perl Wen Cheese Tart to celebrate. The subtle, sweet flavour of the national vegetable in combination with a creamy Brie-style Welsh cheese. 

If this was the eighteenth century however, not only would I be scribing with ink and parchment, but I'd probably be baking 'taffies'- gingerbread figures baked in the shape of a Welshman riding a goat. Unfortunately, Lakeland has no such biscuits cutters in their arsenal.

A whole host of other Welsh bakes can be found right here on What Kate Baked. Including, of course, Welsh Cakes and Bara Brith.

For the pastry:

200g flour
100g butter
an egg yolk
a little cold water if needed

For the filling
25g butter
2 leeks, washed, trimmed and sliced
1 onion finely chopped
175g Perl Wen cheese [or French brie] thinly sliced
3 large eggs, beaten
150ml double cream
2 tbsps chopped fresh chive

1. For the pastry: put the flour and butter into the bowl of a food processor and pulse to fine breadcrumbs. Alternatively, you can rub the butter into the flour using your fingers
2. Add the egg yolk and enough water and pulse just enough to bring the dough together. Wrap in clingfilm and place in the fridge for up to 1 hour to chill. Set the oven at 200C180C fan/Gas Mark 6.
3. Use the pastry to line a 22cm tart tine, making sure there are no tears or holes and trimming any overhanging pastry
4. Line the pastry case with baking parchment and baking beans and bake for twenty minutes before removing the foil and beans and setting aside
5. For the filling: melt the butter in a frying pan on a medium heat, add the leeks and onion and fry for 5-10 minutes or until nicely softened

7. Spoon the vegetables into the pastry case and add the sliced cheese on top. In a bowl mix together the eggs and double cream, add the chive and season with salt and pepper. Pour evenly over the tart

8. Bake for 25-30 minutes at 160C/140C fan/Gas Mark 3 until set and golden

Baker's notes...
  • Serve with a lush salad either warm or cold. You could also add in  handful of fried bacon with the leeks and onion
  • Happy St David's Day!


  1. Love leeks and soft creamy cheeses like brie your tart looks unbelievably good. Happy St. David's Day.

  2. how absolutely beautiful is that tart!!!!... Happy St David's Day!

  3. Google put a special Doodle to celebrate St.David's Day.

  4. I'll always remember my parents serving a British brie-style cheese to French friends at a dinner party and the woman turning to her husband and asking if he could pass 'le faux brie'! Your tart looks lovely and I love the addition of a local cheese.

  5. Beautiful tart Kate and wonderful flavours - I love Perl Las and it goes so well with leeks.
    Hope you had a fab weekend in Rome - I'm so envious!
    Dydd gwyl Dewi Hapus!

  6. This tart looks SO delicious! I love leek and anything made with them. I don't think I'll be able to find Perl Wen here in Colorado, I get excited when I find Red Leicester, but I can find Brie.
    I love this Kate!
    Happy St David's Day, belated.

  7. Leek and cheese is always such a beautiful combination. Not heard of that cheese but it looks heavenly!

  8. I did use leeks on Friday, but I don't think it was as delicious as this. Happy (belated) St David's Day. Oh and I bought lots of beautiful daffodils too :-) J x


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