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Leek, ricotta & Gruyère tart

Ricotta gives this quiche a lovely, light cheese-cakey texture - leftovers make a great packed lunch

  • Prep: 25 mins
    Cook: 45 mins
  • Serves 8
  • More effort
  • Serves 8
  • More effort
  • Calories 467
  • Carbohydrates 29
  • Saturated Fat 15
  • Sugar 2
  • Protein 12
  • Fat 34
  • Fibre 2
  • Salt 1

Nutrition per serving

  • Calories 467
  • Carbohydrates 29
  • Saturated Fat 15
  • Sugar 2
  • Protein 12
  • Fat 34
  • Fibre 2
  • Salt 1

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

  1. 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.

  2. 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.

  3. 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.

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