Fast Recipes

Leek, tarragon and Gruyère tart

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

By Adelaide Lucas
  • 10 mins preparation
  • 19 mins cooking
  • Serves 4
  • Print
Leek, tarragon and Gruyère tart


  • 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


  • 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.
  • Author: Adelaide Lucas