Leek and Ricotta Tarts

  • 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.

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  • 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


Step 1

Preheat the oven to 180°C and line 2 baking trays with baking paper.

Step 2

Place the ricotta, parmesan and egg in a bowl and whisk until smooth. -

Step 3

Cut each sheet of pastry into 4 x squares and place on baking trays. -

Step 4

Spread tablespoons of the ricotta mixture over the squares leaving 2 centimetres around the edge. -

Step 5

Place the thinly sliced leek on top of the ricotta mixture and brush with the butter. Sprinkle with the thyme. -

Step 6

Bake for 25–30 minutes or until the leek is golden. -

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Recipe Comments

  1. posted by jade on December 6, 2012

    Made these for lunch today, unfortunately Mr 18mo fell asleep before they were done, so mamma had yo eat them – YUM! another batch in the oven now for when he wakes. Thanks for another great recipe 🙂

  2. posted by Sophia on May 23, 2013

    I made these yesterday with my 17 month old helping me. They are a big hit! I love them, toddler loves them and teenagers love them! Not sure if the hubs likes them because there were none left for him! Guess I need to buy some more puff pastry and make them again!

    • posted by Allie on May 24, 2013

      Thanks Sophia, these are a huge hit in this house too, we seem to always need more! Ax

  3. posted by Jo on February 2, 2014

    Hi, can these be frozen? Thanks!

  4. posted by Camilla on March 17, 2014

    Made these on toast – they are totally scrumptious!!

  5. posted by Hayley Wagner on May 5, 2014

    Hi can these be frozen after cooked ?

    • posted by Jess on May 5, 2014

      Hi Hayley, yes these could be frozen after they are cooked. I’m not sure how well the ricotta will hold up but you could give it a go. Try reheating in the oven after defrosting to help ensure the pastry stays crisp. We hope you enjoy them, Jx

  6. posted by terri on May 5, 2014

    FYI ricotta freezes well when allowed to thaw gently (ie not in microwave) – I make big pasta shells stuffed with spinach and ricotta in a passata sauce and freeze in small portions for my kids, reheats beautifully if thawed gently

  7. posted by Gemma on May 10, 2014

    These sound great! Have you tried feeding them to a little one? I have an 11 month old who loves finger foods


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