Leek, ricotta & gruyère tart

Leek, ricotta & gruyère tart

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(21 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 cheese made from whey and traditionally a by-product of…

  • 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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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.
samandmarksmith
8th Apr, 2012
We loved it and will make again!
lynnednt's picture
lynnednt
29th Feb, 2012
5.05
Really yummy, light but packed with flavour.
elliecooksdinner
27th Feb, 2012
thanks Diane!
dherbert
25th Feb, 2012
5.05
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!!
elliecooksdinner
24th Feb, 2012
how much ricotta please!?

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