Leek, ricotta & gruyère tart
Ricotta gives this quiche a lovely, light cheese-cakey texture – leftovers make a great packed lunch
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Prep:25 mins
Cook:45 mins
- Serves 8
- More effort
Nutrition per serving
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kcal 467
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fat 34g
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saturates 15g
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carbs 29g
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sugars 2g
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fibre 2g
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protein 12g
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salt 1g
Ingredients
- 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
Method
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.
