Leek and Ricotta Tarts2012-12-03
- Servings : 8
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
I find of all the meals and snacks, it’s afternoon tea that can get boring. These little pastries are a delicious alternative to the ordinary. You can make a million different combinations, but this is my long time favourite. They also make great party appetisers (double the recipe), and you can pre-make a batch of them the day before and reheat in the oven on the day.
Harry was a very happy food critic when these hit his highchair.
Nutrition Note: Ricotta is naturally lower in fat and much lower in sodium than most other cheeses.Join us on Facebook for other foodie bits and pieces.
- 250g ricotta cheese
- 1/4 cup grated parmesan
- 1 egg
- 4 sheets of frozen puff pastry
- 1/2 leek, trimmed and finely sliced
- 1 tbsp butter, melted
- 2 tsp fresh thyme leaves, finely chopped
Preheat the oven to 180°C and line 2 baking trays with baking paper.
Place the ricotta, parmesan and egg in a bowl and whisk until smooth. -
Cut each sheet of pastry into 4 x squares and place on baking trays. -
Spread tablespoons of the ricotta mixture over the squares leaving 2 centimetres around the edge. -
Place the thinly sliced leek on top of the ricotta mixture and brush with the butter. Sprinkle with the thyme. -
Bake for 25–30 minutes or until the leek is golden. -
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