Recipe: Leek, ricotta & Gruyère tart

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

Ingredients

• 500.0g pack all-butter shortcrust pastry
• knob of butter
• 2 large leeks , sliced
• 250.0g ricotta
• 100.0ml double cream
• 2 eggs
• 2.0 tbsp chopped tarragon
• 100.0g Gruyère or vegetarian alternative, grated

  

  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.

  NUTRITION PER SERVING: (8)

  467 kcalories, protein 12.0g, carbohydrate 29.0g, fat 34.0 g, saturated fat 15.0g, fibre 2.0g, sugar 2.0g, salt 1.0 g

source: bbcgoodfood.com