Leek, Ricotta & Gruyere Tart

Leek, Ricotta & Gruyere Tart

500g pack all butter shortcrust pastry


2 large leeks, thinly sliced

250 ricotta

100ml double cream

2 eggs, beaten

2 tbsp chopped tarragon

100g gruyere cheese grated

Heat the oven 180C fan. Butter a 23cm loose base tart tin. Roll the pastry, line the tin, prick the base and blind bake on a baking sheet for about 10 mins. Re-move the parchment and beans and cook for a further 5 mins until golden in colour. Reduce oven to 160C. Melt the butter in a large pan and gentle cook the leeks for about 10 mins until softened. Beat together the ricotta, cream, eggs, tarragon, salt, black pepper. Stir in the leeks and the grated cheese [leave enough cheese to scatter over the top]

Pour the mixture into the tart case and scatter the re-maining cheese over the top. Bake for about 25 – 30 mins until set. Leave to cool and remove from tin. Serve warm