Leek, ricotta & gruyère tart

• pack all-butter shortcrust pastry↗500g g
• knob of butter
• large leeks↗2

  sliced

• ricotta↗250g g
• double cream↗100ml ml
• eggs↗2
• chopped tarragon2 tbsp tbsp
• gruyère↗100g g

  or vegetarian alternative, grated

Step-by-step instructions

1. 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. 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. 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.