Leek and Ricotta Tarts

Leek and Ricotta Tarts



  • 400g Leeks


Trim leeks & halve crossways. Cut each piece in half lengthways. Wash well. Heat butter & oil in pan over medium heat. Add leeks and cook for 5 mins each side. Turn carefully to prevent breaking .Add vinegar& sugar, and simmer for 6 mins, until golden and sauce thickens. Remove from pan. Reserve sauce. Preheat oven to 220?C. Line 2 baking trays with baking paper. Cut pastry in half to make 2 rectangles. Spread ricotta over each rectangle, leave a 1.5cm border. Arrange leeks crossways over ricotta. Bake for 15 mins or until the pastry is puffed and golden. Drizzle sauce over tarts. Sprinkle with lemon thyme leaves to serve.


4 people

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