Chic Cuisine: Turkey and Leek Tart

turkey-leek-tartOk so let’s face it, the big bird has been roasted and eaten. Even the sandwiches have been devoured and there is still some turkey hanging around. Here is a delicious recipe for a turkey and leek tart. I use home-made short crust pastry for the base and leave the top open but feel free to buy the Jus Rol shortcrust pastry or even a puff pastry topping would be delicious. I do prefer to use “real” butter but margarine will be fine for the pastry. Also, this pastry can be made more whole-some with the addition of half whole – wheat flour for an extra kick of fibre. Also if you have some ham left over feel free to throw that in the tartlet aswell.
Leeks are ideal for this tart as they are just in season. Leeks about 1- 1 ½ inchs in diameter are best. This tart can be enjoyed warm or cold – ideal for a picnic lunch snack and a leisurely walk around Donadea Park.

Serves 6


Short crust Pastry

  • 150g plain flour
  • 75g butter
  • Pinch salt
  • Cup of cold water


  • 3 leeks
  • 25g butter
  • Glug olive oil
  • 200g cooked turkey
  • ½ glass white wine
  • 1 chicken stock cube
  • 100mls cream
  • 150g cheddar cheese
  • 2 eggs
  • Salt, pepper, pinch nutmeg


  1. Make the pastry. Sift the floor into a mixing bowl, add the salt. Cut the butter into small pieces and rub in until it looks like bread crumbs, then using a cold knife gradually stir in the cold water until it forms a ball of soft dough. Knead for a minute or two and cover in cling film and refrigerate for at least 30mins.
  2. While the pastry is chilling, you can begin to prepare the filling. Wash and thinly slice the leeks. Heat the butter and oil in a pan, add the leeks, turn down to a low heat and sauté for 20mins. Season and sprinkle with nutmeg
  3. Chop the turkey into bite – size pieces.
  4. Grate the cheddar cheese.
  5. Whisk the eggs in a bowl.
  6. Add the turkey to the leeks, turn up the heat – splash in the white wine, add in the cream and the stock cube. Cook out for 5 mins and turn off. Stir in 100g of the mature grated cheddar. Gently stir in the 2 eggs and allow to sit.
  7. Remove the pastry from the fridge. Roll out enough the line a quiche or tart tin. Bake blind for 15mins
  8. Remove the pastry case from the oven and spoon in the filling. Sprinkle over the remaining cheese and bake for 40mins.
  9. Remove and cool on a wire tray. Enjoy warm or cold

chic cuisineThis is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.


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