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Old Peculier Rarebit Tart

A Theakston inspired twist on the famous and delicious Welsh rarebit tart and a classic cooking with beer recipe. The ultimate cheese sauce enhanced by the malty flavour and richness of Old Peculier makes it the perfect topping for this savoury leek tart. The fruitiness in the beer makes it the perfect pairing, so enjoy a drink while you devour your tart.

Buy ready-made shortcrust pastry if you prefer, or follow the recipe below for a cheese and beer pastry.
Serve with boiled new potatoes, side salad and perhaps one of our own, delicious chutneys. The Old Peculier rarebit tart will keep for a day or two in the fridge.


180g butter
2 leeks, sliced
1 clove garlic, crushed
200g plain flour
1 tsp English mustard powder
125ml whole milk
340g mature cheddar, grated
2 tbsp Worcestershire sauce or Henderson’s relish
salt and pepper
3 egg yolks, beaten
310ml Old Peculier


1. Pour 250ml of Old Peculier into a measuring jug and stir to knock out some of the carbonation. Put the rest of the bottle into the fridge.

2. Make the pastry by sifting the flour into a bowl, add 100g butter and rub together in your fingers until it resembles breadcrumbs.

3. Add 40g cheese and 1 tbsp salt. Slowly add the Old Peculier one tablespoon at a time until you can bring the dough together into a ball. Wrap in cling film and refrigerate for at least 30 minutes or until ready to bake.

4. Pre-heat oven to 180°C. Butter a round baking tin (9in is ideal). Take the pastry from the fridge, roll out the dough on a floured surface so that it’s about 3mm thick and large enough to cover the baking tin.

5. Lift the pastry onto the tin and press down onto the edges. If it breaks or looks thin use any excess pastry to fill the gaps.


6. Cut some baking paper so it’s bigger than the tin and place inside the tart with the baking beans and blind bake for 20 minutes.

7. Over a medium heat melt 20g butter. Add the leeks, garlic, salt and pepper, and cook for 5 minutes until soft, ensuring the leeks dry out as much as possible in the pan. Then take off the heat and set aside.

8. In a saucepan, melt 50g of butter, add the flour and English mustard powder then stir with a wooden spoon into a thick paste.

9. Gradually add the milk and mix so it’s absorbed without lumps. When all the milk is in, continue by adding the beer small amounts at a time until all the beer is incorporated and it’s a thick, smooth sauce.

STEPS 10-13

10. Cook for 5 minutes on a low simmer, stirring constantly, then add the remaining cheese a handful at a time, allowing it to melt. Add the Worcestershire sauce and season to taste. Take off the heat and set aside and allow to cool.

11. After blind baking for 20 minutes, remove the baking beans and paper, returning to the oven for 10 minutes.

12. Remove the tart from the oven. Stir the egg yolks into cheese sauce until combined. Evenly spread the leeks in the tart case, then pour over the cheese sauce until it reaches the top of the pastry case. Bake for 30 minutes, or until the top is deep golden in colour. Allow to cool for a few hours and eat at room temperature.

13. Finally, pour the rest of the Old Peculier into a glass and enjoy!

We'd reccomend a side of resh green salad or new potatoes and a Theakston Chutney from the Peculier Preserve Range!

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