Leek, ricotta & Gruyère tart

Leek, ricotta & Gruyère tart

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(9 ratings)

Prep: 25 mins Cook: 45 mins

More effort

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



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

  • 2 large leek, sliced



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

  • 250g ricotta



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

  • 100ml double cream
  • 2 egg



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

  • 2 tbsp chopped tarragon



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

  • 100g Gruyère or vegetarian alternative, grated



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


  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 (13)

chrissiejean's picture

This tart was lovely and a big hit with the family. Definitely a return to recipe.I did use all the gruyère in it and grated extra on the top.I couldn't get fresh tarragon so used 1/2 TBS of dried instead. This was just right and didn't over power with the flavour.

memack71's picture

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

food007's picture

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

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

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

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

Really yummy, light but packed with flavour.

elliesmith01's picture

thanks Diane!

dherbert's picture

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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