Simple Leek and Ricotta Tarts

Ingredients for Simple Leek and Ricotta Tarts

• 500 grams (450g ) fresh ricotta cheese

• 30g grated parmesan cheese

• 2 eggs

• 600 grams (575g) ready-prepared puff pastry

• 1 leek, trimmed and finely sliced

• 45 grams (45g) butter, melted

• 2 teaspoons thyme leaves

• Sea salt and cracked black pepper

How to make Simple Leek and Ricotta Tarts

Preheat the oven to 180°C (179°C). Place the ricotta, parmesan and eggs in a bowl and whisk until smooth. Roll out the pastry on a lightly floured surface until 3 mm (1/8 inch) thick. Cut into 4 x 15 cm (6 inch) squares and place on baking trays lined with non-stick baking paper. Spread the ricotta mixture over the pastry squares leaving a 2 cm (3/4 inch) border. Place the leek on top of the ricotta mixture and brush with the butter. Sprinkle with the thyme, salt, and pepper and bake for 25–30 minutes or until the leek is golden. Serve with the fennel and parsley salad .

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.