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
2 large leeks, sliced
100ml double cream
2 tbsp chopped tarragon (or you can substitute thyme)
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.
I got the spring onion from the Sunday Riverside market in Cardiff. I bought it from an organic farmer and a big bunch only costs £1 and the bulbs came in different sizes and still with soil attached to them. I love it!
The rest of the ingredients are supermarket-bought and the pastry I used are even ready rolled. If using a block of pastry then roll it out in a floured surface before using it.
Line a fluted tart tin or bakeware with the pastry. Gently press them down the fluted sides. Remove extra pastry from the edges. Prick the base with a fork so it doesn’t expand later on. Chill in the fridge for 10 minutes. Meanwhile, pre-heat the oven to 200˚C.
Line the pastry with baking paper or grease-proof paper or foil and then fill it with baking beans. I use ceramic baking beans but if you don’t want to buy those, you can use uncooked beans or chickpea. I think you can also use pasta shells. Bake for 20 mins. Take it out of the oven, remove the cover and the baking beans and cook for another 5 minutes, until it’s golden brown.
Lower the oven temperature to 190˚C.
Now the filling – heat the olive oil and stir-fry the spring onions on high heat for about 3 minutes.