Simple Leek and Ricotta Tarts
Elegant puff pastry tarts filled with creamy ricotta cheese and topped with buttery sautéed leeks and fresh thyme. These savory tarts combine flaky pastry with rich cheese and aromatic herbs for a delicious appetizer or light meal.
Ingredients
- •500 grams fresh ricotta cheese
- •¼ cup grated parmesan cheese
- •2 whole eggs
- •600 grams ready-prepared puff pastry
- •1 whole leek
- •45 grams butter
- •2 teaspoons thyme leaves
- •to taste sea salt and cracked black pepper
Cooking Instructions
- 1.
Preheat the oven to 180°C (355°F). 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 .
30 min