Leek, ricotta & Gruyère tart

Leek, ricotta & Gruyère tart

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(11 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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Ingredients

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

    Butter

    butt-err

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

  • 2 large leeks, sliced
    Leeks

    Leek

    lee-k

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

  • 250g ricotta
    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 eggs
    Eggs

    Egg

    egg

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

  • 2 tbsp chopped tarragon
    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

    Gruyère

    groo-ee-yeah

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

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, questions and tips

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baking_beginner
1st Nov, 2017
5.05
Really tasty quiche. The tarragon works really well, although not everyone is a big fan of the flavour. I might consider swapping the tarragon for parsley or dill if I have guests who don't like strong flavours. I think it would also work to add some salmon to the recipe, so will try that next time. I used pre-rolled shop bought pastry and rolled it out a bit further. I used sour cream instead of double cream. I also used around 150g of a mix of a strong swiss cheese and parmesan added directly to the quiche mix, which I thought worked really well. I made the tart for a Halloween-themed work lunch and therefore used leftover pastry to make a cobweb pattern on top of the quiche, with a little spider on the cobweb made out of a piece of pastry died black. Would recommend!
isabel0608
11th Sep, 2017
5.05
Loved it! Had no tarragon but tasted great nevertheless. I will definitely make this again.
chrissiejean
7th Jan, 2017
5.05
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
20th Apr, 2016
5.05
Really nice , will be making again and again ! Easy to do as well, always a bonus
food007
14th Jun, 2015
5.05
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
9th Sep, 2014
5.05
Oh my word, this was delicious. And so easy. Definitely recommend! :)
shellied
17th Oct, 2013
I couldn't find ricotta so I used cottage cheese . I would reduce the leeks a little and the cream . Really tasty recipie
simbasurrey
30th May, 2013
5.05
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
8th Jan, 2013
5.05
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
31st Jul, 2012
what depth tart tin did people use? In the picture it looks quite deep.

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