Lamb Mince and Leek Tart

Gretel Shaw

This rustic Lamb Mince and Leek Tart is inspired by the hearty flavors of French and British countryside cuisine—a blend of rich, savory lamb and the gentle sweetness of slow-cooked leeks. Wrapped in a flaky buttery pastry, it’s a dish that bridges humble roots with refined flavors. Perfect for a comforting lunch or a dinner entrée, this tart is a showcase of how simple ingredients can create something beautifully complex.

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Prep Time 45

Cook Time 55

Total Time 1 40

Course Main Course

Cuisine Fusion / Other

Servings slices

Calories 646 kcal

Equipment

10-inch tart pan with removable bottom

Rolling Pin

Mixing bowls

Large skillet

Whisk

Oven

Baking tray (optional to catch drips)

Ingredients

For the Pastry:

1 ¼ cups all purpose flour (plain flour Australia and UK) - preferably unbleached
½ cup unsalted butter - cold, cubed
3 tbsp water - ice water, add 1 tbsp at a time until dough comes together

For the Filling:

1 tbsp olive oil - extra virgin preferred
1 medium yellow onion - finely chopped
2 pieces leeks - white and light green parts only, thinly sliced and washed
1 clove garlic - minced
1 lb ground lamb (minced lamb) - fresh, preferably grass-fed
½ tsp cumin - ground
½ tsp dried thyme
½ tsp salt - or to taste
¼ tsp ground black pepper - freshly cracked
3 large eggs - room temperature
¾ cup heavy cream
½ cup Gruyère cheese - grated ; or sharp white cheddar

Instructions

Make the Pastry:

In a bowl, use your fingertips or a pastry cutter to rub the cold butter into the flour until the mixture resembles fine crumbs. Add ice water gradually and mix until it forms a dough. Wrap and chill for 30 minutes.
Preheat oven to 375°F (190°C). Roll out the chilled pastry on a floured surface and line a 10-inch tart pan. Trim edges, prick the base with a fork, line with parchment, and fill with pie weights. Blind bake for 15 minutes. Remove weights and parchment, bake 5 more minutes. Let cool slightly.

Prepare the Filling:

Heat olive oil in a skillet over medium heat. Sauté onions and leeks for 8-10 minutes until soft and lightly caramelized. Add garlic and cook 1 minute more.
Add lamb mince to the skillet. Cook for 6–8 minutes, stirring, until browned and most moisture has evaporated. Season with cumin, thyme, salt, and pepper. Remove from heat and let cool slightly.
In a mixing bowl, whisk together eggs and cream. Stir in cheese. Fold in the cooled lamb and leek mixture. Pour into the pre-baked tart shell.
Bake the filled tart at 375°F (190°C) for 30–35 minutes, or until just set and golden on top. Let rest 10 minutes before slicing and serving.

Notes

For a lighter version, substitute ground turkey or chicken for the lamb.
You can make the dough the night before and refrigerate; bring to room temperature before rolling.
Herbes de Provence can add depth if you wish to replace thyme.

Nutrition

Calories: 646kcalCarbohydrates: 23gProtein: 22gFat: 52gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 231mgSodium: 303mgPotassium: 304mgFiber: 1gSugar: 2gVitamin A: 1131IUVitamin C: 2mgCalcium: 143mgIron: 3mg

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