Leek, ricotta & gruyère tart - Good Food Middle East
Ricotta gives this quiche a lovely, light cheese-cakey texture – leftovers make a great packed lunch
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Cooking tools:
- Tart pan
- Rolling pin
- Oven
- Mixing bowl
- Whisk
- Skillet
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Wooden spoon
- Baking sheet
- Plastic wrap
Ingredients
- 500g pack all-butter shortcrust pastry
- knob of butter
- 2 large leeks, sliced
- 250g ricotta
- 100ml double cream
- 2 eggs
- 2 tbsp chopped tarragon
- 100g Gruyère or vegetarian alternative, grated
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