Simple Leek and Ricotta Tarts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup grated parmesan cheese
- sea salt and cracked black pepper
- 2 teaspoons thyme leaves
- 2 eggs
- 500 grams (1 pound) fresh ricotta cheese
- 600 grams (20 ounces) ready-prepared puff pastry
- 1 leek, trimmed and finely sliced
- 45 grams (1 1/2 ounces) butter, melted
- Carbohydrate 76 g(25%)
- Cholesterol 173 mg(58%)
- Fat 86 g(133%)
- Fiber 3 g(12%)
- Protein 31 g(62%)
- Saturated Fat 32 g(162%)
- Sodium 787 mg(33%)
- Calories 1200
Preparation 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 . From Instant Entertaining by by Donna Hay, (C) 2006 The Ecco Press
Preparation 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 . From Instant Entertaining by by Donna Hay, (C) 2006 The Ecco Press
