Caramelised Leek, Cauliflower, Ricotta and Tarragon Tart
Ingredients
- 1 quantity of savoury, shortcrust pastry or rough puff
- Half cauliflower (125g of bite-sized florets)
- 250ml of pure cream
- 2 well-beaten eggs
- 100g of ricotta
- 2 leeks
- 40g butter
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 150ml white wine vinegar
- 1/4 cup of chopped fresh tarragon
- salt
- freshly grated pepper
Method
Line a tart case with pastry and bake the shell until golden, using baking beads if rough puff.
From a whole cauliflower, remove 250g of bite-sized florets. Blanch in salted boiling water until tender. Drain well.
Trim and halve leeks.
Heat the butter and oil in a frying pan over medium heat. Add the leeks and cook for 5 minutes each side, turning carefully to prevent breaking.
Add the vinegar and sugar, and simmer for 6 minutes or until the leek is golden and sauce thickens. Remove leek from the pan. Reserve the sauce.
Slice the leeks, or leave them halved and line the base of pastry.
Mix 250ml of pure cream, 2 well-beaten eggs, 100g of grated ricotta cheese, 1/4 cup of chopped fresh tarragon, a pinch of salt and freshly grated pepper. Mix in preferred amount of reserved vinegar sauce. Arrange the cauliflower florets in the tart shell. Pour in the cheese mixture and bake in a preheated 160C oven for 30 min until it is golden.
Cool a little before serving.