Leek and Ricotta Tarts

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Ingredients:

• 400g Organic Leeks

Preparation:

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.

Serves:

4 people