{"id":3211,"date":"2017-05-01T00:08:57","date_gmt":"2017-04-30T23:08:57","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=3211"},"modified":"2017-05-01T00:08:57","modified_gmt":"2017-04-30T23:08:57","slug":"leek-ricotta-gruyere-tart","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=3211","title":{"rendered":"Leek, Ricotta & Gruyere Tart"},"content":{"rendered":"

\n\tLeek, Ricotta & Gruyere Tart <\/strong><\/span>\n<\/p>\n

\n\t500g pack all butter shortcrust pastry<\/span>\n<\/p>\n

\n\tButter<\/span>\n<\/p>\n

\n\t2 large leeks, thinly sliced<\/span>\n<\/p>\n

\n\t250 ricotta<\/span>\n<\/p>\n

\n\t100ml double cream<\/span>\n<\/p>\n

\n\t2 eggs, beaten<\/span>\n<\/p>\n

\n\t2 tbsp chopped tarragon<\/span>\n<\/p>\n

\n\t100g gruyere cheese grated<\/span>\n<\/p>\n

\n\tHeat 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]<\/span>\n<\/p>\n

\n\tPour 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<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Leek, Ricotta & Gruyere Tart 500g pack all butter shortcrust pastry Butter 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-PN","jetpack-related-posts":[{"id":662,"url":"http:\/\/wenvoe.org.uk\/?p=662","url_meta":{"origin":3211,"position":0},"title":"Brie, Leek and Mushroom en Croute","author":"Alan Williams","date":"18th August 2016","format":false,"excerpt":"Ingredients 100g walnut pieces 2 tbsp olive oil, + extra for greasing 50g butter\u00a0 Chorizo and 200g mini Portobello mushrooms, sliced 150g baby button mushrooms, quartered 2 leeks, trimmed and thinly sliced 4 cloves garlic, finely sliced 2tbsp fresh thyme leaves + extra to garnish Grated zest of 1 lemon\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4287,"url":"http:\/\/wenvoe.org.uk\/?p=4287","url_meta":{"origin":3211,"position":1},"title":"Cheese Tartlets and Fishcakes","author":"Alan Williams","date":"27th February 2018","format":false,"excerpt":"\u00a0 Leek and Goat's Cheese Tartlets 4 med leeks, trimmed, halved and finely sliced large knob of butter 2 tbsp thyme leaves and 4 nice sprigs 375g block of puff pastry 4 good slices goats cheese [with rind] truffle oil or walnut oil [optional] Wash the leeks and drain. 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