- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Serving: 6 - 8
Nutrition facts (per portion)
- Calories: 467
- Fat Content: 34g
- Saturated Fat Content: 15g
- Carbohydrate Content: 29g
- Sugar Content: 2g
- Fiber Content: 2g
- Protein Content: 12g
- Sodium Content: 1g
Leek, ricotta & gruyère tart
Ingredients
- shortcrust-pastry - 500g pack all-butter shortcrust pastry
- butter - knob of butter
- leek - 2 large leeks, sliced
- ricotta - 250g ricotta
- double-cream - 100ml double cream
- egg - 2 eggs
- tarragon - 2 tbsp chopped tarragon
- gruyere - 100g gruyere or vegetarian alternative, grated
Instructions
- 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.
- 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.
- 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.
Tart recipe for 6 – 8 people, takes only 45 mins; recipe has shortcrust pastry, butter, leek, ricotta, double cream, egg, tarragon and gruyère.
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