Name: Leek, ricotta & gruyère tart
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8
Cuisine: French
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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Leek, ricotta & gruyère tart

Leek, ricotta & gruyère tart

Silvana Franco

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Serves 6 - 8

More effort

Prep: 25 mins

Cook: 45 mins

A star rating of 4.8 out of 5.33 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving (8)

kcal467
fat34g
saturates15g
carbs29g
sugars2g
fibre2g
protein12g
salt1g

low

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.

Recipe from Good Food magazine, March 2012

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A star rating of 4.8 out of 5.33 ratings

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