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Leek, ricotta & gruyère tart

Leek, ricotta & gruyère tart

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Rating: 5 out of 5.24 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6 - 8

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

  • Vegetarian
Nutrition: per serving (8)
HighlightNutrientUnit
kcal467
fat34g
saturates15g
carbs29g
sugars2g
fibre2g
protein12g
low insalt1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2012

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Overall rating

Rating: 5 out of 5.24 ratings
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