Simple Leek and Ricotta Tarts

Simple Leek and Ricotta Tarts
Photo by Con Polous


  • 2 teaspoons thyme leaves
  • 20 ounces ready-prepared puff pastry
  • 1 leek
  • ¼ cup Parmesan cheese, freshly grated
  • 2 eggs
  • cracked black pepper
  • 1 pound fresh ricotta cheese
  • + 2 more ingredients
    • 3 tablespoons butter
    • Sea salt

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 ricot...

View full recipe at Epicurious


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