In honour of St David’s Day, I made something with leeks for tonight’s dinner. St David’s Day is like St Patrick’s Day for Irish peeps but for the Welsh peeps. This recipe is from the GoodFood magazine.
Leek tart with ricotta and Gruyere
- 500g all-butter shortcrust pastry
- 25g butter
- 2 large leeks, sliced
- 250g ricotta
- 100ml double cream
- 2 eggs
- 2 tbsp chopped tarragon (or you can substitute thyme)
- 100g Gruyere
- 23cm loose-bottomed tart tin
What to do:
- Pre-heat oven to 200˚C
- Roll-out pastry on to the tin. Prick the pastry with fork. Line with baking sheet and put baking beans. Bake for 10 mins then remove baking paper and baking beans and cook for another 5 mins until pale golden. Reduce heat to 180˚C
- Melt butter in a large saucepan. Gently cook leeks for 10 mins or until softened.
- Beat ricotta, double cream, eggs, and chopped tarragon. Add a pinch of salt and generous pepper. Mix in cooked leeks and a third of cheese.
- Pour mix into the tart case and then scatter rest of cheese on top. Bake from 25-30 mins until set.
- Leave to settle for 5 mins before serving.