Leek, Ricotta, and Gruyère Pie
Baking and Desserts • World
Description
Leek, Ricotta, and Gruyère Pie
Ingredients
- Shortcrust Pastry 20 oz
- Butter 1 teaspoon
- Leek 2 stalks
- Ricotta cheese 10 oz
- Cream 5 fl oz
- Eggs 2 pieces
- Tarragon 2 tablespoons
- Gruyère cheese 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.
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