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.ย 

Ingredients for Leek, Ricotta and Gruyere Tart

Leeks Each

$2.00 ea

Harris Farm Ricotta Cheese 360g

$6.99 ea

Pirovic Free Range Eggs x6 300g

$3.99 ea

Pirovic Free Range Eggs x12 660g

$5.99 ea

Fresh Herbs Tarragon Punnet

$3.99 ea

Chef's Choice Himalayan Pink Fine Salt 300g

$4.99 ea