Leek, ricotta & gruyère tart

• portions: 8 servings
• temps total: 1 hour 30 minutes

Ingrédients

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

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.

Nutrition

• Calories: 467
• Lipides Totaux: 34 g
• Lipides Saturés: 15 g
• Sodium: 1 mg
• Glucides Totaux: 29 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 2 g
• Protéines: 12 g