Leek & ricotta tart

Method

• step 1

  Tip the flour and 100g of the butter into a bowl and rub between your fingers to get a breadcrumb-like texture. Add 1 tsp salt and mix in, then pour over 2 tbsp cold water and stir in until the dough begins to clump together, adding another ½ -1 tbsp water if needed. Turn out onto a surface and knead it slightly to make a ball, flatten into a thick disc, then cover and refrigerate for at least 30 mins.

• step 2

  Meanwhile, heat the oven to 200C/180C fan/gas 6. Put the parma ham between two sheets of baking parchment and slide onto a baking tray, putting another tray on top. Cook, in the oven, for 15-20 mins until crisp. Remove and lay out of kitchen roll to remove any excess fat.

• step 3

  Tip the anchovies into a bowl along with the ricotta. Add the lemon zest and juice, then whisk together. Season with black pepper and set aside in the fridge until needed.

• step 4

  Heat the oven to 180C/160C fan/gas 4. Lightly dust a clean worktop with flour then roll out the pastry until it's approximately 5mm thick. Roll up using your rolling pin, then drape over either x4 10cm individual tart tins or a 22cm tart tin. Gently press the pastry into the base and sides and trim the top. Then use a fork to prick holes in the bottom. Scrunch up a sheet of baking parchment and press over the pastry, leaving any overhang over the sides and fill with baking beans. Bake in the oven for 25 mins, then remove the baking beans and baking parchment and return to the oven for a further 5 mins. Set aside to cool.

• step 5

  Heat the oil in a frying pan over a medium-high heat. Add the leeks, and cook for 4-5 mins? Until slightly charred, then flip and repeat. Dot the remaining 25g butter over the leeks and let it melt. Once the butter has melted, remove from the heat and set aside to cool slightly.

• step 6

  Spread the ricotta mixture into the cooled tart tin and add the leek discs in a mosaic style. Break the parma ham into shards and push into the ricotta to serve.