GOURMET FAST
Leek, tarragon and Gruyère tart

Leek, tarragon and Gruyère tart

Serves 4

Cooking Time Prep time 10 mins, cook 19 mins



50 gm (½ cup)   multigrain breadcrumbs
50 gm   butter, plus extra for greasing
6   leeks, thinly sliced
2   garlic cloves, finely chopped
100 gm   Gruyère, coarsely grated
125 ml (½ cup)   pouring cream
4   eggs, whisked
1/3 cup   coarsely chopped tarragon leaves
Seeded mustard salad
1 tbsp   extra-virgin olive oil
2 tsp   white wine vinegar
½ tsp   seeded mustard
50 gm   baby leaf salad


1 Preheat oven to 200C. Lightly grease four 10cm-diameter spring-form pans and dust with breadcrumbs, shake off excess and reserve. Heat butter in a large frying pan, add leek and garlic and cook over medium heat until leek is soft (5-7 minutes). Set aside to cool slightly. Meanwhile, combine all the remaining ingredients and reserved breadcrumbs in a bowl, stir to combine and season to taste. Add leek mixture to cheese mixture, spoon into prepared pans and bake until golden and cooked through (10-12 minutes).
2 Meanwhile, for seeded-mustard salad, combine oil, vinegar and mustard and season to taste. Place salad leaves in a bowl, drizzle with dressing, and toss gently to combine. Serve tart warm or at room temperature with salad.


RECIPE Adelaide Lucas PHOTOGRAPHY Teny Aghamalian STYLING Adelaide Lucas and Geraldine Munoz


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