Ingredients

• 500g shortcrust pastry
• 50g of butter
• 2 large leeks, sliced
• 250g Harris Farm Ricotta
• 100ml double cream
• 2 eggs
• 2 tbsp tarragon (chopped)
• 100g grated Gruyu00e8re cheese
• Salt
• Pepper

Method

1. Pre-Heat oven to 180C.
2. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork and line with baking paper and pastry weights.
3. Blind Bake for 10 mins, then remove weights and paper and return to the oven for a further 5 mins until pale golden.
4. Melt the butter in a large pan and gently cook the leeks for 10 mins until softened.
5. 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.
6. Pour the mixture into the tart case and scatter over the remaining cheese. Bake for 25-30 mins at 160C until golden and set.
7. Leave to settle for 5 mins, then carefully remove from the tin and allow to cool. Serve warm.