Name: Leek, tarragon and Gruyère tart
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 4
Ingredients: 50 gm multigrain breadcrumbs (½ cup); 50 gm butter, plus extra for greasing; 6 leeks, thinly sliced; 2 garlic cloves, finely chopped; 100 gm Gruyère, coarsely grated; 125 ml pouring cream (½ cup); 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

Leek, tarragon and Gruyère tart

Australian Gourmet Traveller fast recipe for leek, tarragon and Gruyère tart

Serves 4

Prep

10M

Cook

19M

Total

29M

Ingredients

50 gm multigrain breadcrumbs (½ cup)

50 gm butter, plus extra for greasing

6 leeks, thinly sliced

2 garlic cloves, finely chopped

100 gm Gruyère, coarsely grated

125 ml pouring cream (½ cup)

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

Main

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.

Styling by Adelaide Lucas

Styling by Geraldine Muñoz