Leek, Ricotta and Gruyère Tart

Easy Food Recipes and Cooking - Leek, Ricotta and Gruyère Tart

Leek, Ricotta and Gruyère Tart


Serves 6-8

500g pack all-butter shortcrust pastry
Knob of butter
2 large leeks, sliced
250g ricotta
100ml double cream
2 eggs
2 tbsp chopped tarragon
100g Gruyère or vegetarian alternative, grated


Heat oven to 200C/180C fan. 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

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.