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Little Cheesy Leek and Bacon Tarts

We love the Margaret River Dairy Co waxed cheddar range which give these easy mini savoury tarts a flavour boost.

July 8, 2018

Little Cheesy Leek and Bacon Tarts

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Little Cheesy Leek and Bacon Tarts


150gm bacon
2tsp olive oil
150gm Margaret River Dairy Co Port Cheddar
35gm spinach leaves
10gm flat leaf parsley leaves
150gm leek
2 x 59gm extra large eggs
100ml whipping cream
1½ tsp Dijon mustard
½tsp salt flakes
pinch black pepper
puff pastry 3 x 20cm square sheets


  1. Fry finely chopped bacon in oil until crisp. Drain.
  2. Place roughly chopped cheese, spinach and parsley leaves and roughly chopped leek, eggs, cream, mustard, salt and pepper into a food processor bowl.
  3. Whiz to make lumpy mixture. Stir through bacon.
  4. On floured bench, cut out 12 x 10cm discs from chilled puff pastry.
  5. Slide into muffin pan.
  6. Spoon filling into pastry shells to come just below pastry rim.
  7. Bake 180ºC for 25 to 30 minutes, until filling is golden and puffed and pastry is crisp and cooked through.


  • As much as we love Careme Pastry, a supermarket brand is more suited to this recipe. It puffs less and is not so buttery and rich.
  • Use any good quality vintage cheddar for these tarts.
  • Best eaten soon after making for crisp pastry. However, these tarts re-heat well and pastry re-crisps in a 180ºC oven for 5 to 7 minutes.
  • Can be frozen once cooked and cooled for up to 1 month. Pastry will be soft, but flavour still awesome!
  • Great for lunch boxes, these go well with some cherry tomatoes and cucumber chunks.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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