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Leek, tarragon and Gruyère tart

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

Leek, tarragon and Gruyère tart

Teny Aghamalian
4
10M
19M
29M

Ingredients

Seeded mustard 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.

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