Leek, ricotta & Gruyère tart

Leek, ricotta & Gruyère tart

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(5 ratings)

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Cooking time

Prep: 25 mins Cook: 45 mins

Skill level

Moderately easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (8)

kcalories
467
protein
12g
carbs
29g
fat
34g
saturates
15g
fibre
2g
sugar
2g
salt
1g

Ingredients

  • 500g pack all-butter shortcrust pastry
  • knob of butter
  • 2 large leeks, sliced
  • 250g ricotta
  • 100ml double cream
  • 2 eggs
  • 2 tbsp chopped tarragon
  • 100g Gruyère or vegetarian alternative, grated

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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.

Recipe from Good Food magazine, March 2012

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Comments

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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
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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
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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
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Really yummy, light but packed with flavour.

elliesmith01's picture

thanks Diane!

dherbert's picture
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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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