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Leek, ricotta & Gruyère tart

Leek, ricotta & Gruyère tart

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(8 ratings)

Prep: 25 mins Cook: 45 mins

Moderately easy

Serves 6 - 8
Ricotta gives this quiche a lovely, light cheese-cakey texture - leftovers make a great packed lunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal467
  • fat34g
  • saturates15g
  • carbs29g
  • sugars2g
  • fibre2g
  • protein12g
  • salt1g
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Ingredients

  • 500g pack all-butter shortcrust pastry
  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 large leek, sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 250g ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 100ml double cream
  • 2 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp chopped tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 100g Gruyère or vegetarian alternative, grated

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

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Method

  1. Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork and line with baking parchment and baking beans. Sit the tin on a baking sheet and bake for 10 mins, then remove beans and parchment and return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.

  2. Meanwhile, melt the butter in a large pan and gently cook the leeks for 10 mins until softened. Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of black pepper. Stir in the leeks and all but a handful of the cheese.

  3. Pour the mixture into the tart case and scatter over the remaining cheese. Bake for 25-30 mins until golden and set. Leave to settle for 5 mins, then carefully remove from the tin and allow to cool a little on a wire rack. Serve warm.

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Comments (12)

memack71's picture
5

Really nice , will be making again and again ! Easy to do as well, always a bonus

food007's picture
5

lovely Quiche, my kids loved it! I made some home-made ricotta (very quick and easy) and diced some bacon but apart from that I followed the recipe. The tarragon is quite strong tasting but fortunately didn't bother my kids too much.

Jodie Marshall's picture
5

Oh my word, this was delicious. And so easy. Definitely recommend! :)

shellied's picture

I couldn't find ricotta so I used cottage cheese .
I would reduce the leeks a little and the cream .
Really tasty recipie

simbasurrey's picture
5

I made this tart for lunch yesterday and it was lovely. I added extra gruyere cheese and nutmeg. Thanks for another great tart recipe!

familyhistoryaddict's picture
5

I made this recipe for a buffet party a few months ago and it was very easy to make and a great success. Since then I have made it several times and everyone enjoyed it. It is very light in texture and just a bit different.

sarahclarkson99's picture

what depth tart tin did people use? In the picture it looks quite deep.

samandmarksmith's picture

We loved it and will make again!

lynnednt's picture
5

Really yummy, light but packed with flavour.

elliesmith01's picture

thanks Diane!

dherbert's picture
5

Ellie, the recipe in the magazine says 250g ricotta.
I made this and it was lovely. Will definitely make again, but the recipe online does need to be corrected!!

elliesmith01's picture

how much ricotta please!?

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