Description
A deliciously creamy and savory leek, ricotta, and Gruyère tart featuring a buttery shortcrust pastry base filled with tender leeks and a rich cheese custard. Perfect as a comforting brunch or light dinner, this tart combines the sweetness of leeks with the nutty depth of Gruyère, complemented by fresh tarragon.
Ingredients
Scale
Pastry
- 500g pack all-butter shortcrust pastry
- Knob of butter (for cooking leeks)
Filling
- 2 large leeks, sliced
- 250g ricotta
- 100ml double cream
- 2 eggs
- 2 tbsp chopped tarragon
- 100g Gruyère or vegetarian alternative, grated
- Salt, to taste
- Plenty of black pepper, to taste
Instructions
- Prepare the pastry shell: Preheat the oven to 200°C (180°C fan)/gas mark 6. Roll out the all-butter shortcrust pastry and line a 23cm loose-bottomed tart tin with it. Prick the base of the pastry with a fork to prevent bubbling, then line with baking parchment and fill with baking beans to blind bake. Place the tart tin on a baking sheet for easier handling.
- Blind bake the pastry: Bake the lined pastry shell in the preheated oven for 10 minutes. Then carefully remove the baking parchment and beans and return the empty shell to the oven for an additional 5 minutes or until the pastry is pale golden. Reduce the oven temperature to 180°C (160°C fan)/gas mark 4.
- Cook the leeks: While the pastry is baking, melt the knob of butter in a large pan over medium heat. Add the sliced leeks and gently cook for about 10 minutes, until they become soft but not browned. This ensures the leeks are tender and sweet in flavor.
- Make the filling mixture: In a mixing bowl, beat together the ricotta, double cream, and eggs until smooth and combined. Stir in the chopped tarragon, a pinch of salt, and generous black pepper. Next, fold in the softened leeks and all but a handful of the grated Gruyère cheese.
- Assemble the tart: Pour the ricotta, leek, and cheese mixture into the pre-baked tart shell. Sprinkle the remaining grated Gruyère evenly over the top for a golden cheesy crust.
- Bake the tart: Place the tart back in the oven and bake for 25 to 30 minutes, until the filling is set and golden on top.
- Rest and serve: Remove the tart from the oven and allow it to settle for about 5 minutes. Carefully release it from the tart tin and transfer to a wire rack to cool slightly. Serve warm for the best flavor and texture.
Notes
- Ensure leeks are cooked gently to avoid browning and bitterness.
- Blind baking the pastry prevents it from becoming soggy under the wet filling.
- The tart can be served warm or at room temperature.
- You can substitute Gruyère with a vegetarian alternative if preferred.
- Store leftovers covered in the refrigerator for up to 2 days and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Tart
- Method: Baking
- Cuisine: French
Keywords: leek tart, ricotta tart, Gruyère tart, savory tart, vegetarian tart, French tart, cheese tart, shortcrust pastry tart
