Description
A delicious and savory tart featuring tender leeks, creamy ricotta, and nutty Gruyère cheese baked in a buttery shortcrust pastry. Perfect for a comforting lunch or light dinner, this leek, ricotta & gruyère tart combines rich and fresh flavors in a crisp golden tart shell.
Ingredients
Scale
Pastry
- 500g pack all-butter shortcrust pastry
- Knob of butter (for greasing and 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
- Black pepper, to taste
Instructions
- Prepare the pastry shell: Heat the oven to 200C/180C fan/gas 6. Roll out the shortcrust pastry and use it to line a 23cm loose-bottomed tart tin. Prick the base of the pastry with a fork to prevent bubbling. Line the tart case with baking parchment and fill with baking beans to blind bake. Sit the tin on a baking sheet and bake for 10 minutes.
- Blind bake the tart shell: Remove the baking beans and parchment carefully, then return the shell to the oven for a further 5 minutes until it turns a pale golden color. Reduce the oven temperature to 180C/160C fan/gas 4.
- Cook the leeks: Meanwhile, melt the knob of butter in a large pan over medium heat. Add the sliced leeks and gently cook for about 10 minutes, stirring occasionally until softened and fragrant but not browned.
- Prepare the filling: In a mixing bowl, beat together the ricotta, double cream, eggs, chopped tarragon, a pinch of salt, and plenty of freshly ground black pepper. Stir the softened leeks and all but a handful of the grated Gruyère cheese into the mixture until well combined.
- Assemble the tart: Pour the leek and ricotta filling into the pre-baked tart shell, ensuring an even spread. Scatter the remaining grated Gruyère 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, or until the filling is golden on top and fully set without wobbling in the center.
- Rest and serve: Remove the tart from the oven and let it settle for 5 minutes before carefully removing it from the tart tin. Allow it to cool slightly on a wire rack. Serve the tart warm for best flavor and texture.
Notes
- Ensure the leeks are cooked gently to retain their sweetness without browning.
- Blind baking the pastry shell prevents it from becoming soggy once the filling is added.
- You can substitute Gruyère with a vegetarian cheese alternative if preferred.
- Serve with a fresh green salad to balance the richness of the tart.
- Leftovers can be refrigerated and eaten cold or warmed gently.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Keywords: leek tart, ricotta tart, Gruyère tart, savory tart, vegetarian tart, French tart, baked tart
