Leek, Ricotta and Gruyere Tart



  • 500g shortcrust pastry
  • 50g of butter
  • 2 large leeks, sliced
  • 250g Harris Farm Ricotta
  • 100ml double cream
  • 2 eggs
  • 2 tbsp tarragon (chopped)
  • 100g grated Gruyu00e8re cheese
  • Salt
  • Pepper


  1. Pre-Heat oven to 180C.
  2. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork and line with baking paper and pastry weights.
  3. Blind Bake for 10 mins, then remove weights and paper and return to the oven for a further 5 mins until pale golden.
  4. Melt the butter in a large pan and gently cook the leeks for 10 mins until softened.
  5. 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.
  6. Pour the mixture into the tart case and scatter over the remaining cheese. Bake for 25-30 mins at 160C until golden and set.
  7. Leave to settle for 5 mins, then carefully remove from the tin and allow to cool. Serve warm. 

Ingredients for Leek, Ricotta and Gruyere Tart

Leek (each)

$2.69 ea

Ricotta - Harris Farm Cheese (360g)

$5.29 ea

Westgold Butter Salted 250g

$2.49 ea

Gippsland - Cream Double (300ml)

$4.99 ea

Pirovic - Eggs Free Range (6eggs, 300g)

$3.49 ea

Pirovic - Eggs Free Range (12eggs, 660g)

$4.49 ea

Tarragon (each)

$2.99 ea

Spice & Co - Tarragon Leaves (10g)

$2.99 ea

G Grinder Black Pepper 50g

$3.49 ea

G Grinder Sea Salt 95g

$3.49 ea

Leek (prepack)

$4.49 ea