This scruffy spring tart is a delightful blend of tender leeks, creamy feta, and fragrant chives, all encased in a crisp filo pastry. It’s perfect for a spring brunch or as a light dinner, served with a fresh apple and watercress salad.


For the Tart:

  • 4 large leeks, cleaned and finely sliced
  • Olive oil
  • 4 cloves of garlic, minced
  • 1 knob of unsalted butter
  • 2 sprigs of thyme, leaves picked
  • 8 large free-range eggs
  • 150 ml single cream
  • 1 x 270g packet of shop-bought filo pastry
  • Mature Cheddar cheese, grated (about 100g)
  • 1 bunch of chives (20g), finely chopped
  • 100 g feta cheese, crumbled

For the Salad:

  • 2 eating apples, thinly sliced
  • 1 lemon, juice only
  • 1 x 80g bag of watercress
  • Extra virgin olive oil
  • Red wine vinegar


  1. Preheat the Oven:
    • Preheat your oven to 190°C (375°F).
  2. Prepare the Filling:
    • Heat a large pan over medium heat. Add a splash of olive oil and the knob of butter. Once the butter has melted, add the sliced leeks and cook for about 10 minutes until soft.
    • Add the minced garlic and thyme leaves, and cook for an additional 2 minutes. Season with salt and pepper, then set aside to cool slightly.
  3. Prepare the Eggs:
    • In a large bowl, beat the eggs and single cream together. Stir in the cooled leek mixture, chives, and half of the crumbled feta cheese.
  4. Assemble the Tart:
    • Brush a round baking dish (approximately 28cm in diameter) with olive oil. Lay the filo sheets in the dish, brushing each sheet with olive oil before adding the next, allowing the edges to overhang.
    • Pour the egg and leek mixture into the filo-lined dish. Sprinkle the remaining feta and grated Cheddar cheese on top.
    • Fold the overhanging filo back over the top of the filling, brushing with more olive oil to help it crisp up.
  5. Bake the Tart:
    • Place the tart in the preheated oven and bake for about 35-40 minutes, or until the filo is golden and crispy and the filling is set.
  6. Prepare the Salad:
    • In a salad bowl, combine the sliced apples and lemon juice. Add the watercress and toss lightly.
    • Drizzle with extra virgin olive oil and a splash of red wine vinegar, then toss again to coat.
  7. Serve:
    • Let the tart cool slightly before cutting into wedges.
    • Serve warm with the fresh apple and watercress salad on the side.

Nutrition Facts (per serving)

  • Calories: 620
  • Fat: 38g
  • Carbohydrates: 48g
  • Protein: 22g

Prep and Cooking Time

  • Prep Time: 20 minutes
  • Cooking Time: 40 minutes


  • Serves: 6-8 people

This Scruffy Spring Tart is a rustic and satisfying dish, combining flaky pastry with a creamy, flavorful filling. The accompanying apple and watercress salad adds a crisp, fresh contrast that complements the richness of the tart perfectly. Enjoy this meal as a wonderful celebration of spring flavors!

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