Leek, kale, pear and cheese tart

Serves 8-10

This is a very rich dish, but makes for a lovely treat!



  • Pack of filo pastry 
  • 150ml double cream 
  • 150ml milk
  • 50g mascarpone cheese
  • 1 tablespoon of grainy mustard 
  • 1 egg 
  • 2 yolks 
  • 1 leek, finely sliced 
  • 1 pear, cut into segments 
  • 50g grated cheddar
  • 6 leaves of kale, stalk removed and discarded 
  • Knob of butter
  • 1/2 teaspoon of thyme leaves 


Preheat the oven 200C
Melt the butter in a sauce pan and gently cook the leek with a pinch of salt and
the thyme until golden and soft (20 minutes)
Leave to cool
Heat a little water in another pan and steam the kale for a couple of minutes until
starting to wilt, leave to cool and chop up
Thoroughly combine the milk, cream, mascarpone, eggs, mustard and season
with salt and pepper
Layer 5-6 sheets of filo pastry in a cake tin, brushing with a little oil as you go
Spread the leek at the bottom of the pan, top with the kale and pears
Pour over the creamy mixture and sprinkle with the cheese
Bake until set for 30-40 minutes
Leave to cool slightly, slice and eat