Dinner

Leek, Ricotta & Gruyère Tart Recipe

ByNoah Steele November 30, 2025November 30, 2025

Introduction

This leek, ricotta, and Gruyère tart is a delightful combination of creamy, cheesy, and savory flavors baked into a crisp shortcrust pastry. It’s perfect for a light lunch or a delicious appetizer that impresses with minimal effort.

A whole quiche with a golden-brown, crispy crust sits on a white marbled surface, with two slices cut out and slightly separated from the main pie. The top layer is creamy and light yellow with browned, bubbly spots and flecks of green herbs scattered across it. Underneath the creamy layer, a visible layer of pale yellow vegetable pieces adds texture. The crust edges are fluted and evenly browned. A vintage silver knife is placed beside the quiche on the surface, and there are crumbs scattered around. 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 or 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 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 another 5 minutes until pale golden. Reduce the oven temperature to 180°C (160°C fan or gas mark 4).
Step 3: Melt the knob of butter in a large pan over medium heat. Add the sliced leeks and cook gently for about 10 minutes, until softened but not browned.
Step 4: In a bowl, beat together the ricotta, double cream, eggs, chopped tarragon, a pinch of salt, and plenty of black pepper until well combined.

Step 5: Stir the softened leeks and most of the grated cheese into the ricotta mixture, saving a handful of cheese for topping.
Step 6: Pour the filling into the pre-baked tart case and sprinkle the remaining cheese over the top.
Step 7: Bake for 25-30 minutes until the filling is golden and set. Let the tart rest for 5 minutes, then carefully remove it from the tin and cool slightly on a wire rack. Serve warm.

Tips & Variations

For extra flavor, add a small clove of minced garlic when cooking the leeks.
Swap tarragon for fresh thyme or chives for a different herbaceous note.
Use vegetarian cheese alternatives to make the tart suitable for vegetarians.

Serve with a simple green salad to turn this tart into a complete meal.

Storage

Store any leftover tart covered in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The tart is best enjoyed fresh but can also be served cold as a savory snack.