Ingredients

500gr pack of All-Butter Shortcrust Pastry

Knob of butter

2 large Leeks, sliced

250gr Ricotta

100ml Double Cream

2 eggs

2 tbsp chopped Tarragon

150gr Gruyere cheese

Method

1. Heat your 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 it with baking parchment and baking beans. Sit the tin on a baking sheet and bake for 10 mins, then remove the beans and parchment and return to the oven for a further 5 mins until pale golden. Take it out and reduce the oven to 180C/160C fan/gas 4.
2. While the tart case is in the oven, 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. In a bowl, 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.