Leek, Ricotta & Gruyère Tart
This savory tart features a flaky, all-butter shortcrust pastry filled with a creamy mixture of leeks, ricotta, tarragon, and Gruyère cheese. Each bite offers a delightful blend of flavors and textures, making it a perfect choice for a cozy meal enjoyed warm from the oven.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
45M
Prep Time
PT25M
Yield
Serves 6 - 8
Nutrition
- Calories: 467 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1 milligram of sodium
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