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A Festive Tart - Leek, Cranberry and Seaweed

Leeks are a source of dietary fibre and vitamin C, making them a formidable veg to include in your festive spread.

Nutritionally boosted by seaweed, this tart, or flan, would make a lovely light dish for Boxing Day, alongside any leftover turkey.

INGREDIENTS (serves 6-8)
For the shortcrust pastry (or use one pack of readymade shortcrust pastry): 

  • 225g Plain flour
  • 150g Butter
  • 3-4 tablespoons Cold Water

For the filling:

  • 2 leeks, thinly sliced
  • 50g dried cranberries
  • 50g walnut pieces
  • 3 eggs
  • 50ml milk
  • 2 teaspoon Seaspoon Seaweed Herb Mix
  • Grated cheddar


  1. Make (or open) your pastry and line a 30cm flan dish.
  2. Chill the pastry and then bake blind for 20 mins with greaseproof paper and baking beans.
  3. Sweat the leeks in a little oil until soft, about 5 minutes.
  4. Drain away any excess liquid from the softened leeks and spread them over the pastry base. Sprinkle the cranberries and walnuts on top.
  5. Mix the eggs, milk and Seaspoon Seaweed Herb Mix, pouring it over the leeks.
  6. Sprinkle with cheddar and cook for 25 to 30 mins.
  7. Serve with a green salad and crusty bread.

You can shop for Seaspoon Seaweed Herb Mix as well as all our other nutritious Seaweed blends, from our webshop:

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