Leek, tarragon and Gruyère tart


You'll need

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

Method

  • 01
  • 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).
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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