Mary Berry Spinach, Leek, and Gruyère Tart Recipe

This buttery, golden Mary Berry Spinach, leek, and Gruyère tart Recipe is made with fresh baby spinach, tender sautéed leeks, and rich double cream, ready in 1 hour 30 minutes. The savoury custard sets beautifully around the vegetables, creating a bubbling, cheesy top that looks stunning on the table. I love serving this for a relaxed weekend lunch.

Why This Classic Works

I learned quickly that the secret to this tart lies in how you handle the vegetables before they reach the pastry case. Mary Berry emphasizes removing excess moisture, especially from the spinach, because even a small amount of liquid can turn a crisp base into a soggy disappointment. Squeezing the wilted spinach until it is bone-dry ensures the filling stays rich and firm.

Another reason this version stands out is the use of Gruyère rather than standard cheddar. The cheese melts into the custard without becoming oily, adding a distinct nutty sweetness that perfectly balances the earthy spinach and sweet leeks. It feels far more elegant than a standard quiche yet remains comforting and simple to prepare.

Mary Berry Spinach, leek, and Gruyère tart Recipe Ingredients

For the Pastry:

• 225g plain flour
• 115g cold butter, cubed
• 1 large egg, beaten
• 1 tbsp cold water
• Pinch of salt

For the Filling:

• 25g butter (for frying)
• 2 large leeks, trimmed and thinly sliced
• 200g fresh spinach
• 150g Gruyère cheese, grated
• 3 large eggs
• 300ml double cream
• Salt and black pepper
• Freshly grated nutmeg

How To Make Mary Berry Spinach, leek, and Gruyère tart Recipe

1. Make the Pastry: Place the flour, butter, and salt in a processor and pulse until it resembles breadcrumbs, or rub in by hand. Add the beaten egg and water, mixing until a dough forms. Wrap in cling film and chill for 30 minutes.
2. Blind Bake: Preheat the oven to 200°C (180°C fan). Roll out the pastry and line a 23cm (9in) loose-bottomed tart tin. Prick the base with a fork, line with baking paper and baking beans, and bake for 15 minutes. Remove paper and beans, then bake for another 5 minutes to dry out the base.
3. Prepare Vegetables: While the pastry bakes, melt the butter in a pan and sauté the leeks for 10 minutes until soft but not brown. Add the spinach and cook until wilted. Transfer the spinach to a sieve and press firmly to squeeze out all excess liquid.
4. Make the Custard: Whisk the eggs and double cream together in a jug. Season generously with salt, black pepper, and a pinch of nutmeg.
5. Assemble the Tart: Scatter the cooked leeks and squeezed spinach over the base of the tart. Sprinkle the grated Gruyère cheese evenly over the vegetables. Pour the egg custard carefully into the case.
6. Bake Until Set: Reduce the oven temperature to 180°C (160°C fan). Bake for 30-35 minutes until the filling is golden, puffed up, and just set in the centre. Leave to cool for 10 minutes before serving.

Recipe Tips

• Squeeze the spinach: This is the most critical step. After wilting the spinach, let it cool slightly and squeeze it in a clean tea towel or against a sieve until no more water drips out.
• Keep pastry cold: If the pastry becomes too warm while rolling, pop it back in the fridge for 10 minutes; this prevents shrinkage during the blind bake.
• Don’t overfill: Pour the custard slowly and stop just below the rim of the pastry to prevent it from spilling over and making the crust soggy.
• Grate your own cheese: Pre-grated cheese often has anti-caking agents that affect melting; grate a block of Gruyère for the smoothest texture.

What To Serve With Spinach, Leek, and Gruyère Tart

A crisp green salad with a sharp vinaigrette cuts through the richness of the cheese and cream perfectly. For a more substantial meal, I like to serve this with warm new potatoes tossed in butter and chives. A side of tomato chutney also adds a lovely tangy contrast to the savoury filling.

How To Store

Keep any leftovers in the fridge, covered with foil or in an airtight container, for up to 3 days. To reheat, place slices in a warm oven at 150°C for 10-15 minutes to crisp up the pastry; avoid the microwave as it makes the crust soft.

FAQs

Can I use frozen spinach instead of fresh?
Yes, frozen spinach works very well. Defrost it thoroughly and ensure you squeeze out every drop of water before adding it to the tart case.

Can I substitute the Gruyère?
If you cannot find Gruyère, a mature cheddar or Emmental are good alternatives. However, Gruyère gives the most authentic nutty flavour for this style of tart.

Can I make this ahead of time?
Absolutely, you can bake the tart a day in advance and serve it cold or gently reheated. You can also make the pastry case a day ahead and keep it in the fridge before blind baking.

Why is my tart base soggy?
A soggy base usually happens if the blind bake wasn’t long enough or if the vegetable filling was too wet. Ensure the pastry is dry before adding the filling and that the spinach is thoroughly drained.

Nutrition

• Calories: 480 kcal
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 180mg
• Sodium: 450mg
• Total Carbohydrate: 28g
• Protein: 16g

Try More Recipes:

• Mary Berry Spinach and Mushroom Frittata Recipe
• Mary Berry Quiche Lorraine Recipe
• Mary Berry Courgette and Parma Ham Frittata Recipe