Leek, Ricotta, and Gruyère Pie

Baking and Desserts | World cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Leek, Ricotta, and Gruyère Pie

Ingredients

Shortcrust Pastry - 17.6 oz
Butter - 1 teaspoon
Leek - 2 stalks
Ricotta cheese - 8.8 oz
Cream - 3 fl oz
Eggs - 2 pieces
Tarragon - 2 tablespoons
Gruyère cheese - 3.5 oz

Step by Step guide

Step 1

Preheat the oven to 200°C (392°F). Roll out the pastry and cover a 23 cm (9 inch) round pie dish. Prick the pastry with a fork and cover it with parchment paper, using ceramic baking beads. Bake for 10 minutes, then remove the beads and paper and bake for another 5 minutes until golden brown. Reduce the heat to 180°C (356°F).

Step 2

Meanwhile, melt the butter in a large skillet. Gently sauté the leek for 10 minutes until softened. Mix the ricotta, cream, eggs, tarragon, a little salt, and a good amount of pepper. Add the leek and the remaining ingredients, except for a handful of cheese, and mix well.

Step 3

Pour the mixture into the baked pie crust. Sprinkle with the remaining cheese. Bake for 25-30 minutes until golden brown. Leave in the dish for 5 minutes, then carefully remove the pie from the dish. Cool the pie on a wire rack.