Dinner

Leek, Ricotta & Gruyère Tart Recipe

ByLuna Ryder November 29, 2025November 29, 2025

Introduction

This leek, ricotta, and Gruyère tart is a delightful savory treat perfect for any meal. Creamy ricotta and melted Gruyère combine with tender leeks in a crisp buttery pastry base. It’s elegant yet simple enough for a satisfying lunch or light dinner.

A round quiche with a golden, crumbly crust edge that is thick and slightly scalloped, filled with a creamy, pale yellow egg mixture that is speckled with black pepper and small green herb bits, showing a slightly browned and textured top; two slices are cut out and placed in front of the main quiche on a dark wooden board, exposing a soft, moist inside layered with visible pieces of mushroom and light green vegetables; next to the quiche is a shiny silver knife with a simple handle, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the oven to 200°C (180°C fan) gas mark 6. Roll out the pastry and line a 23cm loose-bottomed tart tin. Prick the base with a fork, then line with baking parchment and fill with baking beans. Place the tin on a baking sheet and bake for 10 minutes.
Step 2: Remove the baking beans and parchment, then return the tart case to the oven for an additional 5 minutes until the base is pale golden. Reduce the oven temperature to 180°C (160°C fan) gas mark 4.
Step 3: While the tart shell bakes, melt the butter in a large pan. Add the sliced leeks and gently cook for about 10 minutes until softened but not browned.
Step 4: In a bowl, beat together the ricotta, double cream, eggs, chopped tarragon, a little salt, and plenty of black pepper. Stir in the softened leeks and all but a handful of the grated cheese.
Step 5: Pour the mixture evenly into the pre-baked tart case. Sprinkle the remaining cheese over the top.
Step 6: Bake the tart for 25 to 30 minutes until golden on top and set in the middle. Let it settle for 5 minutes, then carefully remove from the tin and cool slightly on a wire rack.
Step 7: Serve the tart warm for the best flavor and texture.

Tips & Variations

For a vegetarian option, use a vegetarian Gruyère or a similar flavorful cheese alternative.
Add a pinch of nutmeg to the ricotta mixture to enhance the flavor.
Try swapping tarragon for fresh thyme or chives for a different herbal note.
If you prefer a richer filling, add a little grated Parmesan alongside the Gruyère.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat slices gently in a low oven or microwave until warmed through. This tart tastes best served fresh or slightly warm, as reheating too long can dry out the pastry.

How to Serve

The image shows a round quiche with a golden brown, slightly crispy crust that has curved edges. Inside, there are two visible layers: the bottom layer appears to be a soft, yellow vegetable layer, possibly squash or zucchini, while the top layer is a creamy, pale yellow custard mixed with browned cheese and herbs scattered unevenly throughout. Two slices have been cut out and laid on a white marble surface, showing the layers clearly. The setting includes an old-fashioned silver knife on the right. The quiche sits on a wooden board contrasting with the white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tart in advance?

Yes, you can prepare the tart shell and filling separately in advance. Pre-bake the shell and store it in the fridge, then assemble and bake the filling just before serving for the best texture.