Recipe Card

Potato, Cheese & Leek Shortcrust Tarts


  • 1 Jus-Rol™ Shortcrust pastry ready rolled sheet
  • 10-12 New potato, washed and cut into 2-3 pieces
  • 4 tsp wholegrain mustard
  • 1 large leek - sliced
  • 1 beaten egg to glaze
  • 105g cheddar cheese, grated

Equipment required

  • Saucepan
  • Sieve
  • Baking Sheet
  • Baking paper
  • Pastry Brush


  1. Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
  2. Cook the potatoes in boiling salted water for approximately 10 mins or until just tender, drain well and cool.
  3. Unroll the pastry sheet and cut it into 4 equal rectangles, place on a lined baking sheet and spread each with wholegrain mustard.
  4. Divide the leeks and potato between the pastry leaving a border.
  5. Brush borders with beaten egg and pinch up around sides to form a wall. Brush again with beaten egg and scatter each tart with grated cheese.
  6. Bake for approx. 15 minutes until pastry is golden and cheese melted.

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