SIMPLE LEEK AND RICOTTA TARTS

Simple Leek and Ricotta Tarts image

Provided by Donna Hay

Yield Makes 4 servings

Number Of Ingredients 8

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500 grams (1 pound) fresh ricotta cheese
1/4 cup grated parmesan cheese
2 eggs
600 grams (20 ounces) ready-prepared puff pastry
1 leek, trimmed and finely sliced
45 grams (1 1/2 ounces) butter, melted
2 teaspoons thyme leaves
Sea salt and cracked black pepper

Steps:

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 .