Fiddlehead Farmhouse Cheddar Tart with Leeks

Easy and Delicious Fiddlehead and Farmhouse Cheddar Tart

Easy and delicious, this can be made ahead and served warm or cold making it ideal for a picnic or potluck. Serves 4 and is lovely as a lunch with a salad of fresh spring greens and edible flowers or up to 8 as an appetizer.

Course Appetizer, Brunch, Lunch
Cuisine canadian, PNW, Traditional, Westcoast, Wild Food
Keyword Cheddar, Easy, Farmhouse, Fast, Fiddlehead, Fiddleheads, Leeks, quick, Rustic, Tart
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Sabrina Currie


  • 1/2 pkg Puff Pastry Thawed
  • 1/4 lb Fiddleheads Washed and trimmed
  • 1 tbsp Olive Oil
  • 1 clove Garlic Minced
  • 2 Leeks White and pale green parts sliced to 1/4"
  • 1/8 tsp Salt
  • 3/4 cup Farmhouse Cheddar or other Aged Cheddar Cheese Shredded
  • Ground Pepper To taste


  1. Preheat oven to 375' F

    Heat large pot of water to boiling and blanch fiddleheads 10 minutes, then drain and cool on a clean tea towel to dry.

  2. While fiddleheads are blanching, heat olive oil on medium heat in a sauté pan and sauté leeks, garlic and salt then turn off and let cool while rolling out pastry.

  3. Roll out puff pastry onto parchment lined baking sheet to approx. 10" X 10"-10" X 12" rectangle.

  4. Spread leek and garlic mixture over pastry leaving a border of approx. 1/2" bare.  Place blanched and dried fiddleheads evenly over top, crack a little fresh pepper over and then sprinkle with cheese evenly.

  5. Bake 22-27 min until edges are lightly browned. Cool slightly before cutting into squares.

  6. Serve garnished with edible flowers from your garden or a lightly dressed salad of arugula.