Leek, ricotta & gruyère tart
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6 - 8
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Showing items 1 to 3 of 6
- 500g pack all-butter shortcrust pastry
- knob of butter
- 2 large leekssliced
- 250g ricotta
- 100ml double cream
- 2 eggs
- 2 tbsp chopped tarragon
- 100g gruyèreor vegetarian alternative, grated
Nutrition: per serving (8)
- kcal467
- fat34g
- saturates15g
- carbs29g
- sugars2g
- fibre2g
- protein12g
- salt1glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork and line with baking parchment and baking beans. Sit the tin on a baking sheet and bake for 10 mins, then remove beans and parchment and return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
step 2
Meanwhile, melt the butter in a large pan and gently cook the leeks for 10 mins until softened. Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of black pepper. Stir in the leeks and all but a handful of the cheese.
step 3
Pour the mixture into the tart case and scatter over the remaining cheese. Bake for 25-30 mins until golden and set. Leave to settle for 5 mins, then carefully remove from the tin and allow to cool a little on a wire rack. Serve warm.
